126
recipe0	English Walnut Pie
8 8
ing0	inst1	3 eggs
ing1	inst2	1/4 teaspoon salt
ing2	inst2	3/4 cup white sugar
ing3	inst2	2 teaspoons vanilla extract
ing4	inst2	3/4 cup light corn syrup
ing5	inst4	1 cup chopped walnuts
ing6	inst3	1/4 cup butter
ing7	inst5	1 (9 inch) deep dish pie crust
inst0	inst1	Preheat oven to 400 degrees F (205 degrees C).
inst1	inst2	Beat the eggs in a large bowl.
inst2	inst3	Mix in sugar, salt, vanilla, and syrup.
inst3	inst4	Melt the butter or margarine, and add it to the egg mixture.
inst4	inst5	Stir in the nuts.
inst5	inst6	Pour filling into pie shell.
inst6	inst7	Bake in preheated oven for 10 minutes.
inst7	ROOT	Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.
#-------------------------------
recipe1	Broccoli Cheese Crepes
14 19
ing0	inst0	2 eggs
ing1	inst0	1/4 cup water
ing2	inst0	6 tablespoons all-purpose flour
ing3	inst0	1/2 teaspoon salt
ing4	inst2	2 tablespoons chopped onion
ing5	inst2	1 tablespoon butter
ing6	inst3	1 tablespoon all-purpose flour
ing7	inst4	1 cup milk
ing8	inst7	1 cup shredded Cheddar cheese, divided
ing9	inst7	1 1/2 teaspoons Dijon mustard
ing10	inst7	1 teaspoon Worcestershire sauce
ing11	inst7	1/4 teaspoon pepper
ing12	inst7	1/8 teaspoon salt
ing13	inst8	2 cups frozen chopped broccoli, thawed
inst0	inst1	For batter, combine the eggs, water, flour and salt in a blender.
inst1	inst10	Cover and process until smooth; let stand for 15 minutes.
inst2	inst3	Meanwhile, in a small saucepan, saute onion in butter until tender.
inst3	inst4	Stir in flour until blended.
inst4	inst5	Gradually stir in milk.
inst5	inst6	Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened.
inst6	inst7	Reduce heat to low.
inst7	inst8	Stir in 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt until cheese is melted.
inst8	inst9	Stir in broccoli.
inst9	inst15	Cover; keep warm.
inst10	inst11	Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet.
inst11	inst12	Lift and tilt pan to evenly coat bottom.
inst12	inst13	Cook until top appears dry; turn and cook 15-20 seconds longer.
inst13	inst14	Remove to a wire rack.
inst14	inst15	Repeat with remaining batter, greasing skillet as needed.
inst15	inst16	Spoon about 1/2 cup filling down the center of each crepe; roll up.
inst16	inst17	Place seam side down in an ungreased 11-in. x 7-in. x 2-in. baking dish.
inst17	inst18	Sprinkle with remaining cheese.
inst18	ROOT	Bake, uncovered, at 350 degrees F for 5-7 minutes or until cheese is melted.
#-------------------------------
recipe2	Cake Doughnuts
13 12
ing0	inst0	2 1/2 cups all-purpose flour
ing1	inst0	1/2 cup white sugar
ing2	inst0	1 tablespoon baking powder
ing3	inst0	1/2 teaspoon salt
ing4	inst0	1 teaspoon ground cinnamon
ing5	inst0	1/4 teaspoon ground nutmeg
ing6	inst1	1 cup milk
ing7	inst1	1 egg, beaten
ing8	inst1	1/4 cup butter, melted and cooled
ing9	inst1	2 teaspoons vanilla extract
ing10	inst4	2 quarts oil for deep frying
ing11	inst10	1/2 teaspoon ground cinnamon
ing12	inst10	1/2 cup white sugar
inst0	inst1	In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg.
inst1	inst2	Make a well in the center and pour in the milk, egg, butter, and vanilla.
inst2	inst3	Mix until well blended.
inst3	inst5	Cover and refrigerate for 1 hour.
inst4	inst8	Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C).
inst5	inst6	On a floured board, roll chilled dough out to 1/2 inch thickness.
inst6	inst7	Use a 3 inch round cutter to cut out doughnuts.
inst7	inst8	Use a smaller cutter to cut holes from center.
inst8	inst9	Fry doughnuts in hot oil until golden brown, turning once.
inst9	inst11	Remove from oil to drain on paper plates.
inst10	inst11	Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag.
inst11	ROOT	Place a few warm donuts into the bag at a time, seal and shake to coat.
#-------------------------------
recipe3	Basil Burgers
6 5
ing0	inst1	1 1/4 pounds ground beef
ing1	inst1	3 tablespoons Worcestershire sauce
ing2	inst1	1 1/2 tablespoons dried basil, or to taste
ing3	inst1	1/4 teaspoon garlic salt
ing4	inst1	1/4 teaspoon ground black pepper
ing5	inst4	4 hamburger buns, split
inst0	inst1	Preheat an outdoor grill for high heat.
inst1	inst2	In a bowl, mix the ground beef, Worcestershire sauce, basil, garlic salt, and pepper.
inst2	inst3	Form the mixture into 4 burger patties.
inst3	inst4	Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness.
inst4	ROOT	Serve on hamburger buns.
#-------------------------------
recipe4	Dads BBQ Roast
3 11
ing0	inst0	1 1/3 cups yellow mustard
ing1	inst0	2 (1 ounce) envelopes dry onion soup mix
ing2	inst2	1 (5 pound) beef rump roast
inst0	inst3	In a small bowl, mix together the mustard and onion soup mix.
inst1	inst2	Lay out two long sheets of aluminum foil crosswise.
inst2	inst3	Pat the roast dry, and place in the center of the foil.
inst3	inst4	Generously coat the roast with the mustard mixture.
inst4	inst7	Wrap the foil tightly around the roast, then apply one more piece of foil to really seal it in so that the roast can be rotated without all of the juices spilling out.
inst5	inst6	Prepare an outdoor grill for indirect heat.
inst6	inst7	For charcoal, light the coals, then move to one side of the grill.
inst7	inst8	Place the roast on the grill, and cover.
inst8	inst9	Cook for about 2 hours, turning every 30 to 45 minutes, or until the internal temperature is at least 145 degrees F (63 degrees C).
inst9	inst10	Let stand for about 10 minutes before carving.
inst10	ROOT	Place on a deep serving plate before unwrapping so you can be sure to save the juices and mustard rub to slather on the beef slices.
#-------------------------------
recipe5	Broiled  Slow Roasted Butterflied Leg of Lamb With Cumin and Garlic
9 14
ing0	inst0	1/4 cup olive oil
ing1	inst0	8 cloves garlic, minced
ing2	inst0	2 1/2 teaspoons salt
ing3	inst0	1 teaspoon pepper
ing4	inst0	2 tablespoons ground cumin
ing5	inst0	1 tablespoon dried oregano
ing6	inst0	1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
ing7	inst11	1 lemon, juiced
ing8	inst11	Minced fresh parsley, cilantro or mint  (optional)
inst0	inst2	Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
inst1	inst2	Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
inst2	inst3	Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan.
inst3	inst4	Broil, moving pan so entire surface browns evenly, about 8 minutes.
inst4	inst5	Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer.
inst5	inst7	Turn off broiler, remove lamb from oven and let rest for 10 minutes.
inst6	inst7	Heat oven to 325 degrees.
inst7	inst8	Stick a meat thermometer into the thickest portion of the lamb; return it to the oven.
inst8	inst9	Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees.
inst9	inst10	Check lamb several times after 30 minutes.
inst10	inst11	If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
inst11	inst12	As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs.
inst12	inst13	Carve, slicing across the grain when possible.
inst13	ROOT	Arrange on a platter, drizzle with accumulated juices, and serve.
#-------------------------------
recipe6	Cinnamon Bread I
13 13
ing0	inst2	2 cups all-purpose flour
ing1	inst2	1 cup white sugar
ing2	inst2	2 teaspoons baking powder
ing3	inst2	1/2 teaspoon baking soda
ing4	inst2	1 1/2 teaspoons ground cinnamon
ing5	inst2	1 teaspoon salt
ing6	inst2	1 cup buttermilk
ing7	inst2	1/4 cup vegetable oil
ing8	inst2	2 eggs
ing9	inst2	2 teaspoons vanilla extract
ing10	inst6	2 tablespoons white sugar
ing11	inst6	1 teaspoon ground cinnamon
ing12	inst6	2 teaspoons margarine
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Grease one 9x5 inch loaf pan.
inst2	inst3	Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl.
inst3	inst4	Beat 3 minutes.
inst4	inst5	Pour into prepared loaf pan.
inst5	inst7	Smooth top.
inst6	inst7	Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly.
inst7	inst8	Sprinkle topping over smoothed batter.
inst8	inst9	Using knife, cut in a light swirling motion to give a marbled effect.
inst9	inst10	Bake for about 50 minutes.
inst10	inst11	Test with toothpick.
inst11	inst12	When inserted it should come out clean.
inst12	ROOT	Remove bread from pan to rack to cool.
#-------------------------------
recipe7	Baked Chicken Breasts Supreme
10 6
ing0	inst0	1 1/2 cups Plain yogurt or sour cream
ing1	inst0	1/4 cup lemon juice
ing2	inst0	1/2 teaspoon Worcestershire sauce
ing3	inst0	1/2 teaspoon celery seed
ing4	inst0	1/2 teaspoon Hungarian sweet paprika
ing5	inst0	1 garlic clove, minced
ing6	inst0	1/2 teaspoon salt
ing7	inst0	1/4 teaspoon pepper
ing8	inst1	8 skinless, boneless chicken breast halves
ing9	inst3	2 cups fine dry bread crumbs
inst0	inst1	In a large bowl, combine first eight ingredients.
inst1	inst2	Place chicken in mixture and turn to coat.
inst2	inst3	Cover and marinate overnight in the refrigerator.
inst3	inst4	Remove chicken from marinade; coat each piece with crumbs.
inst4	inst5	Arrange on a shallow baking pan.
inst5	ROOT	Bake, uncovered, at 350 degrees for 45 minutes or until juices run clear.
#-------------------------------
recipe8	Chocolate Hazelnut Fruit Crepes
4 5
ing0	inst0	1 cup chocolate hazelnut spread
ing1	inst0	4 crepes
ing2	inst1	4 bananas, sliced
ing3	inst4	1 (7 ounce) can pressurized whipped cream
inst0	inst1	Spread 1/4 cup of chocolate hazelnut spread onto each crepe.
inst1	inst2	Arrange 1 sliced banana down the center of each one.
inst2	inst3	Roll up, and place in a warm skillet over medium heat.
inst3	inst4	Let them warm up for about 90 seconds.
inst4	ROOT	Transfer to plates, and serve topped with whipped cream.
#-------------------------------
recipe9	Dziriat Algerian Almond Tarts
20 30
ing0	inst6	1 cup white sugar
ing1	inst6	1 cup water
ing2	inst7	1 teaspoon fresh lemon juice
ing3	inst8	2 tablespoons orange flower water
ing4	inst10	2 cups all-purpose flour
ing5	inst11	2 tablespoons vegetable oil
ing6	inst11	1 egg
ing7	inst11	1/2 teaspoon fresh lemon juice
ing8	inst10	1 pinch salt
ing9	inst11	1 tablespoon orange flower water
ing10	inst1	4 cups raw almonds
ing11	inst17	1 cup sugar
ing12	inst18	3 eggs
ing13	inst17	1/2 teaspoon baking powder
ing14	inst17	1 teaspoon vanilla powder
ing15	inst17	1 lemon, zested
ing16	inst17	2 tablespoons orange flower water
ing17	inst19	cornstarch, for rolling out the dough
ing18	inst28	pine nuts, for decoration
ing19	inst0	Bring 6 cups of water to a boil.
inst0	inst1	Bring 6 cups of water to a boil.
inst1	inst2	Remove from heat, and add the almonds.
inst2	inst3	Let the almonds soak in water for about 5 minutes, then drain and peel.
inst3	inst4	Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted.
inst4	inst5	This takes several hours, and needs to be prepared ahead.
inst5	inst16	Be careful not to burn the nuts, as this will give a bitter taste to the filling.
inst6	inst7	Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil.
inst7	inst8	Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes.
inst8	inst9	Stir in orange blossom water, and remove from heat.
inst9	inst27	Set sugar syrup aside.
inst10	inst11	Combine flour and salt in a large mixing bowl.
inst11	inst12	Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center.
inst12	inst13	Mix with fingers until the dough resembles coarse crumbs.
inst13	inst14	Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable.
inst14	inst15	Divide into 4 equal portions.
inst15	inst20	Cover dough with a wet cloth, and set aside.
inst16	inst17	In a food processor, finely grind the almonds.
inst17	inst18	Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water.
inst18	inst24	Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
inst19	inst22	Sprinkle cornstarch on the rolling surface to prevent sticking.
inst20	inst21	Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch).
inst21	inst22	Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each.
inst22	inst23	Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking.
inst23	inst24	Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim.
inst24	inst25	Fill three quarters of each mold with the almond filling.
inst25	inst26	Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm.
inst26	inst27	Remove the tarts from the molds as soon as they come out of the oven.
inst27	inst28	Dip each tart in the sugar syrup while still hot.
inst28	inst29	Stick a pine nut into the middle of each tart for decoration.
inst29	ROOT	Place on a wire rack to drain.
#-------------------------------
recipe10	Basic Syrup for Sunset Cooler
3 5
ing0	inst0	1 cup white sugar
ing1	inst0	1 cup water
ing2	inst0	2 pandan leaves
inst0	inst1	Place sugar, water and pandan leaves in a deep saucepan.
inst1	inst2	Bring to a boil, lower heat and simmer until sugar is dissolved.
inst2	inst3	Remove pandan leaves and strain the syrup.
inst3	inst4	Allow to cool for use as a basic syrup.
inst4	ROOT	Store the syrup in a bottle in the refrigerator.
#-------------------------------
recipe11	Deep Fried Turkey
4 13
ing0	inst0	3 gallons peanut oil for frying, or as needed
ing1	inst3	1 (12 pound) whole turkey, neck and giblets removed
ing2	inst4	1/4 cup Creole seasoning
ing3	inst6	1 white onion
inst0	inst1	In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C).
inst1	inst8	Be sure to leave room for the turkey, or the oil will spill over.
inst2	inst3	Layer a large platter with food-safe paper bags.
inst3	inst4	Rinse turkey, and thoroughly pat dry with paper towels.
inst4	inst5	Rub Creole seasoning over turkey inside and out.
inst5	inst6	Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
inst6	inst7	Place the whole onion and turkey in drain basket.
inst7	inst8	The turkey should be placed in basket neck end first.
inst8	inst9	Slowly lower basket into hot oil to completely cover turkey.
inst9	inst10	Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
inst10	inst11	Carefully remove basket from oil, and drain turkey.
inst11	inst12	Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C).
inst12	ROOT	Finish draining turkey on the prepared platter.
#-------------------------------
recipe12	Fried Beef Ribs
9 8
ing0	inst0	3 quarts peanut oil for frying
ing1	inst1	2 tablespoons salt
ing2	inst1	3 tablespoons coarse ground black pepper
ing3	inst1	2 tablespoons cayenne pepper
ing4	inst1	2 tablespoons garlic salt
ing5	inst1	2 tablespoons onion salt
ing6	inst2	2 cups all-purpose flour
ing7	inst3	6 eggs, beaten
ing8	inst4	6 pounds beef ribs, cut into single rib pieces
inst0	inst1	Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
inst1	inst4	In a medium bowl, mix together the salt, black pepper, cayenne pepper, garlic salt, and onion salt.
inst2	inst3	Place the flour in a separate bowl or plate.
inst3	inst4	Whisk eggs in a large bowl.
inst4	inst5	Rub the spice mixture onto all of the ribs.
inst5	inst6	Dip each rib in egg, then in flour, then egg, then flour again.
inst6	inst7	Place the ribs in a fryer basket so they are not crowded, try 4 or 5 at a time depending on the size of your fryer.
inst7	ROOT	Cook for about 8 minutes.
#-------------------------------
recipe13	Aaahh Potato Soup
5 5
ing0	inst0	2 Yukon Gold potatoes, cubed
ing1	inst0	1 (5.5 ounce) package au gratin instant potato mix
ing2	inst0	1 (10.5 ounce) can condensed chicken broth
ing3	inst0	1 1/2 cups water
ing4	inst3	1 cup heavy cream
inst0	inst1	In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water.
inst1	inst2	Add more water to cover if necessary.
inst2	inst3	Cook over medium heat, stirring occasionally, until potatoes are tender, about  40 minutes.
inst3	inst4	Stir in cream and heat through.
inst4	ROOT	Serve.
#-------------------------------
recipe14	Frosted Ruby Punch
6 5
ing0	inst0	4 cups cranberry juice
ing1	inst2	1 1/2 cups sugar
ing2	inst2	1 1/2 cups lemon juice
ing3	inst2	1 cup orange juice
ing4	inst2	4 cups ginger ale, chilled
ing5	inst4	1 quart raspberry sherbet
inst0	inst1	Pour cranberry juice into a 5-cup ring mold.
inst1	inst3	Freeze over night.
inst2	inst4	In a punch bowl, combine sugar, lemon juice and orange juice until sugar is dissolved; stir in the ginger ale.
inst3	inst4	Remove ice ring from mold; float in punch.
inst4	ROOT	Place scoops of sherbet around ring.
#-------------------------------
recipe15	California Chicken
8 7
ing0	inst1	4 skinless, boneless chicken breasts
ing1	inst1	1 teaspoon olive oil
ing2	inst1	1/2 teaspoon onion powder
ing3	inst3	1 pinch salt
ing4	inst3	1 pinch ground black pepper
ing5	inst6	2 avocados - peeled, pitted and sliced
ing6	inst4	2 ripe tomatoes, sliced
ing7	inst4	1 (8 ounce) package Monterey Jack cheese, cut into 10 slices
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Warm oil in skillet and add chicken and onion.
inst2	inst3	Cook 15 minutes or until chicken is browned and just about done.
inst3	inst4	Add salt and pepper to taste.
inst4	inst5	Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese.
inst5	inst6	Place in oven for 10 to 15 minutes, until cheese melts.
inst6	ROOT	Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
#-------------------------------
recipe16	E Z Cheezy Pie
8 15
ing0	inst6	2 (9 inch)  pie shells, baked
ing1	inst1	3 (8 ounce) packages cream cheese, softened
ing2	inst2	1/2 cup white sugar
ing3	inst2	1 teaspoon vanilla extract
ing4	inst4	2 eggs
ing5	inst9	1 cup sour cream
ing6	inst9	3 tablespoons white sugar
ing7	inst14	2 cups sliced fresh strawberries
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	In a medium mixing bowl, whip cream cheese until fluffy.
inst2	inst3	Add 1/2 cup sugar and vanilla extract.
inst3	inst4	Mix until smooth.
inst4	inst5	Add eggs.
inst5	inst6	Beat until all ingredients are thoroughly combined.
inst6	inst7	Pour mixture into pastry shells.
inst7	inst8	Bake in preheated oven for 20 minutes.
inst8	inst10	Remove and let stand for 5 minutes.
inst9	inst10	In a small bowl, combine sour cream and 3 tablespoons sugar.
inst10	inst12	Mix well, then spread half of mixture over each pie.
inst11	inst12	Turn off oven.
inst12	inst13	Place pies in oven for 15 minutes.
inst13	inst14	Remove and chill overnight.
inst14	ROOT	Before serving, top each pie with 1 cup of strawberries.
#-------------------------------
recipe17	Bakers Secret Pie Crust
11 13
ing0	inst1	3/4 cup cake flour
ing1	inst1	3/4 cup all-purpose flour
ing2	inst1	1 teaspoon white sugar
ing3	inst1	1/2 teaspoon salt
ing4	inst1	1/8 teaspoon baking powder
ing5	inst0	4 tablespoons unsalted butter
ing6	inst0	5 tablespoons shortening
ing7	inst6	1 egg yolk
ing8	inst6	2 teaspoons distilled white vinegar
ing9	inst6	3 cubes  ice
ing10	inst6	1/2 cup cold water
inst0	inst3	Measure butter and shortening onto a plate, put into freezer for about 20 minutes.
inst1	inst2	Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor.
inst2	inst3	Pulse for a few seconds to mix.
inst3	inst4	Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute.
inst4	inst5	Scrape down twice while doing this.
inst5	inst8	Take remainder of the cold butter and cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks.
inst6	inst7	In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water.
inst7	inst9	Let this get chilled, about 3 to 4 minutes.
inst8	inst9	Remove mixed flours and shortening from processor, put into a large mixing bowl.
inst9	inst10	Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork.
inst10	inst11	The key to this is, you do not want a wet dough, and you do not want to overmix.
inst11	inst12	Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes.
inst12	ROOT	Remove from refrigerator and roll out.
#-------------------------------
recipe18	Easiest Salad Dressing
4 2
ing0	inst0	1/2 cup mayonnaise
ing1	inst0	3 teaspoons milk
ing2	inst0	1/4 teaspoon salt
ing3	inst0	1 pinch ground black pepper
inst0	inst1	Combine the mayonnaise, milk, salt and pepper in a jar with a tight fitting lid.
inst1	ROOT	Shake vigorously to mix, then pour over your salad.
#-------------------------------
recipe19	Black Bean Lasagna Rolls
10 8
ing0	inst0	8 lasagna noodles, uncooked
ing1	inst1	1 cup shredded reduced-fat Monterey Jack cheese
ing2	inst1	1 (15 ounce) container part-skim ricotta cheese
ing3	inst1	1 (4.5 ounce) can chopped green chiles, drained
ing4	inst1	1/2 teaspoon chili powder
ing5	inst1	1/8 teaspoon salt
ing6	inst3	2 cups drained canned no-salt-added black beans
ing7	inst5	Cooking spray
ing8	inst7	1 (15.5 ounce) jar no-salt-added salsa
ing9	inst7	Fresh cilantro sprigs (optional)
inst0	inst2	Cook lasagna noodles according to package directions, omitting salt and fat; drain well.
inst1	inst2	Combine cheeses and next 3 ingredients, stirring well.
inst2	inst3	Spread cheese mixture over one side of each noodle.
inst3	inst4	Spoon black beans evenly over cheese mixture.
inst4	inst5	Roll up noodles, jellyroll fashion, beginning at narrow ends.
inst5	inst6	Place lasagna rolls, seam sides down, in an 11- x 7- x 11/2-inch baking dish coated with cooking spray.
inst6	inst7	Cover and bake at 350 degrees for 25 minutes or until thoroughly heated.
inst7	ROOT	To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.
#-------------------------------
recipe20	Alaskan Halibut Lasagna
11 14
ing0	inst0	6 tablespoons butter or margarine, divided
ing1	inst1	1 1/2 pounds halibut steaks, bones removed and cut into 1 inch cubes
ing2	inst1	2 garlic cloves, minced
ing3	inst1	3/4 teaspoon dried thyme
ing4	inst5	1/3 cup all-purpose flour
ing5	inst5	1/2 teaspoon salt
ing6	inst6	1 1/2 cups chicken broth
ing7	inst6	1 cup heavy whipping cream
ing8	inst8	8 ounces lasagna noodles, cooked and drained
ing9	inst8	2 cups shredded Swiss cheese
ing10	inst13	Minced fresh parsley
inst0	inst1	In a large skillet over medium heat, melt 2 tablespoons butter.
inst1	inst2	Add halibut, garlic and thyme.
inst2	inst3	Cook until fish flakes easily with a fork, about 10 minutes.
inst3	inst4	Remove and set aside.
inst4	inst5	Add the remaining butter to the skillet.
inst5	inst6	Stir in flour and salt until smooth; cook and stir until golden brown.
inst6	inst7	Gradually add broth and cream.
inst7	inst8	Bring to a boil; cook and stir for 2 minutes or until thickened.
inst8	inst9	In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the noodles, halibut, white sauce and cheese.
inst9	inst10	Repeat layers.
inst10	inst11	Cover and bake at 350 degrees F for 20 minutes.
inst11	inst12	Uncover; bake 20 minutes longer or until bubbly.
inst12	inst13	Let stand 15 minutes before serving.
inst13	ROOT	Sprinkle with parsley if desired.
#-------------------------------
recipe21	Cupids Cookies
11 16
ing0	inst0	1 cup butter
ing1	inst0	1 cup white sugar
ing2	inst1	1 egg
ing3	inst1	1 1/2 teaspoons vanilla extract
ing4	inst2	2 1/2 cups sifted all-purpose flour
ing5	inst2	1/2 teaspoon salt
ing6	inst4	1 cup rolled oats
ing7	inst6	1/4 teaspoon peppermint extract
ing8	inst6	3 drops red food coloring
ing9	inst9	2 tablespoons confectioners' sugar
ing10	inst13	5 (1.5 ounce) bars milk chocolate candy
inst0	inst1	In a medium bowl, cream together butter or margarine and white sugar until light and fluffy.
inst1	inst3	Blend in egg and vanilla.
inst2	inst3	Sift together flour and salt.
inst3	inst4	Add to creamed mixture and mix well.
inst4	inst5	Stir in oats.
inst5	inst6	Divide dough in half.
inst6	inst7	Add peppermint extract and a few drops of food color to half of dough.
inst7	inst9	Chill for several hours.
inst8	inst9	Preheat oven to 350 degrees F (175 degrees C).
inst9	inst10	Roll out each half of dough to 1/8 inch thickness on surface sprinkled lightly with confectioners' sugar.
inst10	inst11	Cut out half of each color with the 2 1/2 inch heart shaped cookie cutter, and half with a 1 1/2 inch cookie cutter.
inst11	inst12	Place them on unprepared cookie sheets.
inst12	inst13	Bake for 10 to 12 minutes in the preheated oven.
inst13	inst14	Remove from oven and place 1 one square (1/8) of a chocolate bar onto the center of each large heart.
inst14	inst15	Place small heart on top and press lightly to secure.
inst15	ROOT	Transfer to rack to cool.
#-------------------------------
recipe22	Artichoke and Sun dried Tomato Chicken
6 8
ing0	inst0	4 skinless, boneless chicken breast halves
ing1	inst0	salt and pepper to taste
ing2	inst1	2 teaspoons olive oil
ing3	inst4	1 (14.5 ounce) can diced tomatoes with green peppers and onions
ing4	inst5	1/4 cup sun-dried tomato pesto
ing5	inst5	1 (14 ounce) can artichoke hearts in water, drained and quartered
inst0	inst2	Season both sides of chicken breasts with salt and pepper.
inst1	inst2	Heat oil in a large skillet over medium-high heat.
inst2	inst3	Place chicken in skillet; cook, turning once to brown each side.
inst3	inst5	Remove chicken from pan, and set aside.
inst4	inst5	Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan.
inst5	inst6	Stir in pesto and artichokes, and return chicken to pan.
inst6	inst7	Cover, and reduce heat to medium.
inst7	ROOT	Simmer for 5 to 10 minutes, or until chicken is cooked through.
#-------------------------------
recipe23	Caramel Chocolate Corn
10 14
ing0	inst1	16 cups popped popcorn
ing1	inst1	1 cup roasted peanuts
ing2	inst3	1 cup brown sugar
ing3	inst3	1/2 cup butter
ing4	inst3	1/4 cup light corn syrup
ing5	inst3	1 teaspoon vanilla extract
ing6	inst3	1 teaspoon salt
ing7	inst5	1/2 teaspoon baking soda
ing8	inst10	1 cup milk chocolate chips
ing9	inst10	1 teaspoon shortening
inst0	inst1	Grease cookie sheets.
inst1	inst2	Place popcorn and peanuts in a paper bag.
inst2	inst6	Set aside.
inst3	inst4	In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt.
inst4	inst5	Microwave 4 minutes, until bubbly.
inst5	inst6	Stir in baking soda.
inst6	inst7	Pour over popcorn mixture and shake bag to coat.
inst7	inst8	Roll down edges of bag and place bag in microwave.
inst8	inst9	Heat for 2 minutes, shaking three times to mix.
inst9	inst12	Spread mixture onto prepared sheets to cool.
inst10	inst11	In a microwave safe bowl, combine chocolate and shortening.
inst11	inst12	Microwave 90 seconds, stirring once, until melted.
inst12	inst13	Drizzle over popcorn mixture.
inst13	ROOT	Let cool before serving.
#-------------------------------
recipe24	Awesome Turkey Sandwich
10 5
ing0	inst0	2 slices whole wheat bread, toasted (optional)
ing1	inst0	1 tablespoon mayonnaise
ing2	inst0	2 teaspoons Dijon-style prepared mustard
ing3	inst1	3 slices smoked turkey breast
ing4	inst2	2 tablespoons guacamole
ing5	inst3	1/2 cup mixed salad greens
ing6	inst3	1/4 cup bean sprouts
ing7	inst3	1/4 avocado - peeled, pitted and sliced
ing8	inst3	3 ounces Colby-Monterey Jack cheese, sliced
ing9	inst4	2 slices tomato
inst0	inst1	Spread mayonnaise on one slice of toast, then spread mustard on the other.
inst1	inst2	Arrange the sliced turkey on one side.
inst2	inst3	Spread guacamole over the turkey.
inst3	inst4	Pile on the salad greens, bean sprouts, avocado and cheese.
inst4	ROOT	Finish with tomato slices, then place the remaining slice of toast on top.
#-------------------------------
recipe25	Cheddar Artichoke Quiche Cups
11 9
ing0	inst0	1 (7.5 ounce) jar marinated artichoke hearts
ing1	inst2	1 small onion, finely chopped
ing2	inst2	1 garlic clove, minced
ing3	inst3	4 eggs, beaten
ing4	inst3	1/4 cup dry bread crumbs
ing5	inst3	1/4 teaspoon ground mustard
ing6	inst3	1/8 teaspoon dried oregano
ing7	inst3	1/8 teaspoon pepper
ing8	inst3	1/8 teaspoon hot pepper sauce
ing9	inst4	2 (8 ounce) packages shredded Cheddar cheese
ing10	inst4	2 tablespoons minced fresh parsley
inst0	inst1	Drain artichokes, reserving half of the marinade.
inst1	inst2	Chop artichokes; set aside.
inst2	inst4	In a skillet, saute onion and garlic in reserved marinade until tender; set aside.
inst3	inst4	In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce.
inst4	inst5	Stir in the cheese, parsley, reserved artichokes and onion mixture.
inst5	inst6	Fill miniature muffin cups three-fourths full.
inst6	inst7	Bake at 325 degrees F for 15-17 minutes or until set.
inst7	inst8	Cool for 5 minutes before removing from pan to wire racks.
inst8	ROOT	Serve warm.
#-------------------------------
recipe26	British Bread Pudding
9 7
ing0	inst1	6 1/4 cups cubed whole wheat bread
ing1	inst1	1 1/4 cups milk
ing2	inst2	1 egg, beaten
ing3	inst2	1/3 cup butter, softened
ing4	inst2	3/4 cup raisins
ing5	inst2	1/4 cup dried mixed fruit
ing6	inst2	1/2 cup brown sugar
ing7	inst2	1 tablespoon ground nutmeg
ing8	inst2	1 tablespoon ground cinnamon
inst0	inst1	Preheat oven to 375 degrees F (190 degrees C).
inst1	inst2	In a large bowl, combine bread and milk, and set aside to soak for 5 minutes.
inst2	inst3	Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon.
inst3	inst4	Mix well.
inst4	inst5	Press the mixture into a  9-inch square baking pan.
inst5	inst6	Bake in preheated oven until golden and firm to touch, about 35 minutes.
inst6	ROOT	Leave in baking pan to cool, then cut into squares.
#-------------------------------
recipe27	Baked Spaghetti Squash Lasagna Style
10 14
ing0	inst2	1 spaghetti squash, halved lengthwise and seeded
ing1	inst6	1 onion, chopped
ing2	inst6	2 tablespoons minced garlic
ing3	inst7	2 (14 ounce) cans stewed tomatoes
ing4	inst7	1 tablespoon dried basil
ing5	inst7	1 cube vegetable bouillon
ing6	inst7	black pepper to taste
ing7	inst10	1 (15 ounce) can black olives, chopped
ing8	inst10	1 cup shredded mozzarella cheese
ing9	inst12	1 cup shredded Parmesan cheese
inst0	inst1	Preheat oven to 325 degrees F (165 degrees C).
inst1	inst2	Spray a baking sheet with a thin layer of cooking spray.
inst2	inst3	Place squash halves cut side down on the baking sheet.
inst3	inst4	Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted.
inst4	inst9	Remove from oven, and cool.
inst5	inst6	Meanwhile, spray a non-stick saucepan with cooking spray.
inst6	inst7	Over medium heat, saute the onion and garlic until golden brown.
inst7	inst8	Stir in tomatoes, basil, bouillon cube, and black pepper.
inst8	inst10	Cook for about 15 minutes, or until you have a medium thick sauce.
inst9	inst10	Remove squash strands with a fork, reserving the shells.
inst10	inst11	Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese.
inst11	inst12	Repeat layers until shells are full, or until all of the ingredients are used.
inst12	inst13	Top with Parmesan cheese.
inst13	ROOT	Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
#-------------------------------
recipe28	Cinnamon Crackle Cookies
16 7
ing0	inst0	1/2 cup butter, softened
ing1	inst0	1/2 cup shortening
ing2	inst0	1 cup sugar
ing3	inst0	1/2 cup packed brown sugar
ing4	inst1	1 egg
ing5	inst1	1 teaspoon vanilla extract
ing6	inst1	1/2 teaspoon almond extract
ing7	inst2	2 1/2 cups all-purpose flour
ing8	inst2	1 tablespoon ground cinnamon
ing9	inst2	2 teaspoons baking soda
ing10	inst2	2 teaspoons cream of tartar
ing11	inst2	2 teaspoons ground nutmeg
ing12	inst2	2 teaspoons grated orange peel
ing13	inst2	1 teaspoon grated lemon peel
ing14	inst2	1/2 teaspoon salt
ing15	inst4	Additional sugar
inst0	inst1	In a mixing bowl, cream butter, shortening and sugars.
inst1	inst2	Add egg and extracts; mix well.
inst2	inst3	Combine the next eight ingredients; gradually add to the creamed mixture.
inst3	inst4	Shape into 1-in.
inst4	inst5	balls; roll in sugar.
inst5	inst6	apart on ungreased baking sheets.
inst6	ROOT	Bake at 350 degrees F for 10-15 minutes or until lightly browned.
#-------------------------------
recipe29	Country Fried Chicken
10 8
ing0	inst0	1/3 cup all-purpose flour
ing1	inst0	1 teaspoon garlic salt
ing2	inst0	1 teaspoon pepper
ing3	inst0	1/2 teaspoon paprika
ing4	inst0	1/4 teaspoon poultry seasoning
ing5	inst1	1 egg, beaten
ing6	inst1	1/4 cup 2% milk
ing7	inst2	2 chicken thighs
ing8	inst2	2 chicken drumsticks
ing9	inst5	canola oil
inst0	inst1	In a large resealable plastic bag, combine the first five ingredients.
inst1	inst2	In a shallow bowl, beat the egg and milk.
inst2	inst3	Add chicken to bag, a few pieces at a time, and shake to coat.
inst3	inst4	Dip into egg mixture, then return to flour mixture and shake again.
inst4	inst6	Remove from bag and let stand for 5 minutes.
inst5	inst6	of oil in a large skillet.
inst6	inst7	Fry chicken until golden brown on all sides.
inst7	ROOT	Reduce heat to medium and cook until a meat thermometer reads 180 deg, about 15 minutes.
#-------------------------------
recipe30	chicken pot pie ix
13 15
ing0	inst1	1 pound skinless, boneless chicken breast halves - cubed
ing1	inst1	1 cup sliced carrots
ing2	inst1	1 cup frozen green peas
ing3	inst1	1/2 cup sliced celery
ing4	inst4	1/3 cup butter
ing5	inst4	1/3 cup chopped onion
ing6	inst5	1/3 cup all-purpose flour
ing7	inst5	1/2 teaspoon salt
ing8	inst5	1/4 teaspoon black pepper
ing9	inst5	1/4 teaspoon celery seed
ing10	inst6	1 3/4 cups chicken broth
ing11	inst6	2/3 cup milk
ing12	inst9	2 (9 inch)  unbaked pie crusts
inst0	inst1	Preheat oven to 425 degrees F (220 degrees C.)
inst1	inst2	In a saucepan, combine chicken, carrots, peas, and celery.
inst2	inst3	Add water to cover and boil for 15 minutes.
inst3	inst9	Remove from heat, drain and set aside.
inst4	inst5	In the saucepan over medium heat, cook onions in butter until soft and translucent.
inst5	inst6	Stir in flour, salt, pepper, and celery seed.
inst6	inst7	Slowly stir in chicken broth and milk.
inst7	inst8	Simmer over medium-low heat until thick.
inst8	inst10	Remove from heat and set aside.
inst9	inst10	Place the chicken mixture in bottom pie crust.
inst10	inst11	Pour hot liquid mixture over.
inst11	inst12	Cover with top crust, seal edges, and cut away excess dough.
inst12	inst13	Make several small slits in the top to allow steam to escape.
inst13	inst14	Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
inst14	ROOT	Cool for 10 minutes before serving.
#-------------------------------
recipe31	Caraway Rye Muffins
10 7
ing0	inst0	1 cup rye flour
ing1	inst0	3/4 cup all-purpose flour
ing2	inst0	1/4 cup sugar
ing3	inst0	2 1/2 teaspoons baking powder
ing4	inst0	1/2 teaspoon salt
ing5	inst0	1/2 teaspoon caraway seeds
ing6	inst1	3/4 cup shredded Cheddar cheese
ing7	inst2	1 egg, beaten
ing8	inst2	3/4 cup milk
ing9	inst2	1/3 cup vegetable oil
inst0	inst1	In a large bowl, combine the flours, sugar, baking powder, salt and caraway seeds.
inst1	inst2	Stir in cheese.
inst2	inst3	Combine the egg, milk and oil; stir into the dry ingredients just until moistened.
inst3	inst4	Fill greased or paper-lined muffin cups two-thirds full.
inst4	inst5	Bake at 400 degrees F for 20-23 minutes or a toothpick inserted near the center comes out clean.
inst5	inst6	Cool for 5 minutes before removing from pan to a wire rack.
inst6	ROOT	Serve warm.
#-------------------------------
recipe32	Eggnog II
7 10
ing0	inst0	6 eggs, beaten
ing1	inst0	2 1/4 cups milk
ing2	inst0	1/3 cup white sugar
ing3	inst4	1 teaspoon vanilla extract
ing4	inst6	1 cup heavy whipping cream
ing5	inst6	2 teaspoons white sugar
ing6	inst8	1 pinch ground nutmeg
inst0	inst1	In a large saucepan, combine the eggs, milk and 1/3 cup sugar.
inst1	inst2	Cook and stir over medium heat until mixture coats a metal spoon.
inst2	inst3	Remove from heat.
inst3	inst4	Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes.
inst4	inst5	Stir in the vanilla.
inst5	inst7	Chill 4 to 24 hours.
inst6	inst9	Before serving, whip the cream and 2 tablespoons sugar until soft peaks form.
inst7	inst8	Transfer chilled egg mixture to a punch bowl.
inst8	inst9	Sprinkle each serving with nutmeg.
inst9	ROOT	Fold in whipped cream mixture and serve at once.
#-------------------------------
recipe33	Cold Cocoa Smoothie
5 3
ing0	inst0	1 1/2 scoops vanilla ice cream
ing1	inst0	1 1/2 cups milk
ing2	inst0	1/4 cup whipped cream
ing3	inst0	2 tablespoons instant hot chocolate mix
ing4	inst0	5 chocolate sandwich cookies, crushed
inst0	inst1	In a blender, combine ice cream, milk, whipped cream, hot chocolate mix and crushed cookies.
inst1	inst2	Blend until smooth.
inst2	ROOT	Pour into a large chilled glass.
#-------------------------------
recipe34	A Very Intense Fruit Smoothie
3 2
ing0	inst0	1 (10 ounce) package frozen mixed berries
ing1	inst0	1 (15 ounce) can sliced peaches, drained
ing2	inst0	2 tablespoons honey
inst0	inst1	In a blender, combine frozen fruit, canned fruit and honey.
inst1	ROOT	Blend until smooth.
#-------------------------------
recipe35	Delicious Artichoke Dip
7 5
ing0	inst1	1/2 cup mayonnaise
ing1	inst1	1/2 cup sour cream
ing2	inst1	1 cup grated Parmesan cheese
ing3	inst2	1 (14 ounce) can artichoke hearts, drained
ing4	inst1	1/2 cup minced red onion
ing5	inst2	1 tablespoon lemon juice
ing6	inst2	salt and pepper to taste
inst0	inst1	Preheat oven to 400 degrees F (200 degrees C).
inst1	inst2	In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion.
inst2	inst3	When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper.
inst3	inst4	Transfer mixture to a shallow baking dish.
inst4	ROOT	Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.
#-------------------------------
recipe36	Atomic Canuck Chili
19 5
ing0	inst0	2 pounds lean ground beef
ing1	inst0	1/2 large onion, diced
ing2	inst0	1 tablespoon crushed red pepper
ing3	inst0	3 tablespoons garlic powder
ing4	inst0	1 tablespoon seasoned pepper
ing5	inst2	2 (4 ounce) cans mushroom pieces, drained
ing6	inst2	1 (28 ounce) can baked beans
ing7	inst2	2 (15.25 ounce) cans kidney beans with liquid
ing8	inst2	2 (6 ounce) cans tomato paste
ing9	inst2	1/4 cup white sugar
ing10	inst2	3 carrots, sliced
ing11	inst2	3 stalks celery, sliced
ing12	inst2	1 green bell pepper, diced
ing13	inst2	1 red bell pepper, diced
ing14	inst2	2 jalapeno chile peppers, diced
ing15	inst2	1/4 cup Canadian beer
ing16	inst3	2 tablespoons crushed red pepper
ing17	inst3	hot sauce
ing18	inst2	1/4 cup barbeque sauce
inst0	inst1	In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper.
inst1	inst2	Drain off the fat, and place the mixture into a slow cooker.
inst2	inst3	Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker.
inst3	inst4	Season with hot sauce and more crushed red pepper.
inst4	ROOT	Cover, and cook on Low for 4 to 5 hours.
#-------------------------------
recipe37	Baked Aloha Chicken
8 6
ing0	inst1	1/4 cup lemon juice
ing1	inst1	1/4 cup light corn syrup
ing2	inst1	2 tablespoons soy sauce
ing3	inst1	1 teaspoon salt
ing4	inst1	1/4 teaspoon ground ginger
ing5	inst1	1/4 cup corn oil
ing6	inst2	1 (8 ounce) can crushed pineapple (not drained)
ing7	inst3	10 chicken leg quarters
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth.
inst2	inst3	Stir in the crushed pineapple with its liquid.
inst3	inst4	Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top.
inst4	inst5	Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink, about 20 minutes.
inst5	ROOT	Baste with sauce frequently while baking.
#-------------------------------
recipe38	Beths Spicy Oatmeal Raisin Cookies
13 9
ing0	inst1	1/2 cup butter, softened
ing1	inst1	1/2 cup butter flavored shortening
ing2	inst1	1 cup packed light brown sugar
ing3	inst1	1/2 cup white sugar
ing4	inst1	2 eggs
ing5	inst1	1 teaspoon vanilla extract
ing6	inst2	1 1/2 cups all-purpose flour
ing7	inst2	1 teaspoon baking soda
ing8	inst2	1 teaspoon ground cinnamon
ing9	inst2	1/2 teaspoon ground cloves
ing10	inst2	1/2 teaspoon salt
ing11	inst3	3 cups rolled oats
ing12	inst3	1 cup raisins
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth.
inst2	inst3	Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.
inst3	inst4	Stir in the oats and raisins.
inst4	inst5	Drop by rounded teaspoonfuls onto ungreased cookie sheets.
inst5	inst6	Bake 10 to 12 minutes until light and golden.
inst6	inst7	Do not overbake.
inst7	inst8	Let them cool for 2 minutes before removing from cookie sheets to cool completely.
inst8	ROOT	Store in airtight container.
#-------------------------------
recipe39	Eileens Spicy Gingerbread Men
12 11
ing0	inst0	1/2 cup margarine
ing1	inst0	1/2 cup sugar
ing2	inst1	1/2 cup molasses
ing3	inst1	1 egg yolk
ing4	inst2	2 cups sifted all-purpose flour
ing5	inst2	1/2 teaspoon salt
ing6	inst2	1/2 teaspoon baking powder
ing7	inst2	1/2 teaspoon baking soda
ing8	inst2	1/2 teaspoon ground cinnamon
ing9	inst2	1 teaspoon ground cloves
ing10	inst2	1 teaspoon ginger
ing11	inst2	1/2 teaspoon ground nutmeg
inst0	inst1	In a large bowl, cream together the margarine and sugar until smooth.
inst1	inst2	Stir in molasses and egg yolk.
inst2	inst3	Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth.
inst3	inst5	Cover, and chill for at least one hour.
inst4	inst5	Preheat the oven to 350 degrees F (175 degrees C).
inst5	inst6	On a lightly floured surface, roll the dough out to 1/4 inch thickness.
inst6	inst7	Cut into desired shapes with cookie cutters.
inst7	inst8	Place cookies 2 inches apart on ungreased cookie sheets.
inst8	inst9	Bake for 8 to 10 minutes in the preheated oven, until firm.
inst9	inst10	Remove from cookie sheets to cool on wire racks.
inst10	ROOT	Frost or decorate when cool.
#-------------------------------
recipe40	Crustless Spinach Quiche
7 10
ing0	inst2	1 tablespoon vegetable oil
ing1	inst3	1 onion, chopped
ing2	inst4	1 (10 ounce) package frozen chopped spinach, thawed and drained
ing3	inst5	5 eggs, beaten
ing4	inst5	3 cups shredded Muenster cheese
ing5	inst5	1/4 teaspoon salt
ing6	inst5	1/8 teaspoon ground black pepper
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Lightly grease a 9 inch pie pan.
inst2	inst3	Heat oil in a large skillet over medium-high heat.
inst3	inst4	Add onions and cook, stirring occasionally, until onions are soft.
inst4	inst6	Stir in spinach and continue cooking until excess moisture has evaporated.
inst5	inst6	In a large bowl, combine eggs, cheese, salt and pepper.
inst6	inst7	Add spinach mixture and stir to blend.
inst7	inst8	Scoop into prepared pie pan.
inst8	inst9	Bake in preheated oven until eggs have set, about 30 minutes.
inst9	ROOT	Let cool for 10 minutes before serving.
#-------------------------------
recipe41	Gelatin Fruit Salad
4 4
ing0	inst0	1 cup applesauce
ing1	inst1	2 (3 ounce) packages cherry gelatin
ing2	inst2	1 (12 ounce) can lemon-lime soda
ing3	inst2	1 (8 ounce) can crushed pineapple, undrained
inst0	inst1	In a saucepan, bring applesauce to a boil.
inst1	inst2	Remove from the heat; stir in gelatin until dissolved.
inst2	inst3	Slowly add soda and pineapple.
inst3	ROOT	Refrigerate until firm.
#-------------------------------
recipe42	Asian Ginger Dressing
7 5
ing0	inst0	3 cloves garlic, minced
ing1	inst0	2 tablespoons minced fresh ginger root
ing2	inst0	3/4 cup olive oil
ing3	inst0	1/3 cup rice vinegar
ing4	inst0	1/2 cup soy sauce
ing5	inst0	3 tablespoons honey
ing6	inst0	1/4 cup water
inst0	inst1	In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water.
inst1	inst2	Cover the jar with a tight fitting lid, and shake well.
inst2	inst3	Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey.
inst3	inst4	Let cool, and shake well before serving.
inst4	ROOT	Store covered in the refrigerator.
#-------------------------------
recipe43	Campfire Angel Food Yummies
3 2
ing0	inst0	1 (10 inch) angel food cake, cut into large cubes
ing1	inst1	1 (5 ounce) can sweetened condensed milk
ing2	inst1	1 cup coconut flakes
inst0	inst1	Toast the angel food cake cubes over the coals of a campfire on toasting sticks until browned.
inst1	ROOT	Dip the toasted cake into the condensed milk, and roll in coconut flakes.
#-------------------------------
recipe44	Chicken Pot Pie II 2
11 17
ing0	inst0	3 bone-in chicken breast halves, skinless
ing1	inst10	1 (14.5 ounce) can chicken broth
ing2	inst3	3 potatoes
ing3	inst6	1 yellow onion
ing4	inst5	3 stalks celery
ing5	inst7	2 tablespoons vegetable oil
ing6	inst9	2 tablespoons all-purpose flour
ing7	inst8	2 cups frozen mixed vegetables
ing8	inst0	1 to taste salt and pepper to taste
ing9	inst0	1/4 teaspoon garlic powder
ing10	inst14	1 (9 inch) frozen prepared pie crust, thawed
inst0	inst1	Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder.
inst1	inst12	Let cool in the pot.
inst2	inst3	Preheat oven to 350 degrees F (175 degrees C).
inst3	inst4	Wash and cut potatoes into bite size pieces and boil till almost fork tender.
inst4	inst11	Drain and set aside.
inst5	inst7	Wash celery and cut to bite-size pieces.
inst6	inst7	Cut onion to bite-size pieces.
inst7	inst8	In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes.
inst8	inst9	Add the frozen vegetables and cook another 5 minutes.
inst9	inst10	Add flour and cook about 30 seconds.
inst10	inst11	Add chicken broth and bring to a boil.
inst11	inst12	After it has become thick, add potatoes.
inst12	inst13	Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture.
inst13	inst14	Add salt and pepper to taste.
inst14	inst15	Pour mixture into a 9 inch deep dish pie plate and cover with pie shell.
inst15	inst16	Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
inst16	ROOT	Bake at 350  degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.
#-------------------------------
recipe45	Almond Buttercrunch
5 6
ing0	inst0	3/4 cup butter
ing1	inst0	2 cups white sugar
ing2	inst0	1 cup chopped almonds
ing3	inst4	2 cups milk chocolate chips
ing4	inst5	1/2 cup finely chopped almonds
inst0	inst1	In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds.
inst1	inst2	Stir constantly until mixture boils, then do not stir or shake.
inst2	inst3	Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
inst3	inst4	Pour onto a large buttered cookie sheet.
inst4	inst5	Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
inst5	ROOT	Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
#-------------------------------
recipe46	Cranberry Apple Pie II
7 11
ing0	inst2	6 apples
ing1	inst3	1 (16 ounce) can whole cranberry sauce
ing2	inst4	1/2 cup packed brown sugar
ing3	inst4	1/3 cup all-purpose flour
ing4	inst4	1 1/2 teaspoons ground cinnamon
ing5	inst4	1/2 teaspoon ground nutmeg
ing6	inst1	1 recipe pastry for a 9 inch double crust pie
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst6	Line a pie plate with pastry.
inst2	inst3	Peel, core, and slice the apples.
inst3	inst4	Combine apples and cranberry sauce in a medium-sized mixing bowl.
inst4	inst5	Combine brown sugar, flour, cinnamon, and nutmeg; add to the apple mixture.
inst5	inst6	Mix thoroughly.
inst6	inst7	Turn filling into the pastry lined pan.
inst7	inst8	Cover with top crust.
inst8	inst9	Crimp edges.
inst9	inst10	Cut slits in top crust.
inst10	ROOT	Bake for 1 hour, or until the crust is golden brown and the filling bubbly.
#-------------------------------
recipe47	1 Pot 3 Bean Chicken Stew
16 5
ing0	inst0	1 tablespoon canola oil
ing1	inst0	1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
ing2	inst2	1 large yellow onion, chopped
ing3	inst3	1 cup sliced celery
ing4	inst3	1 cup thinly sliced carrots
ing5	inst3	3 cups no-salt-added chopped tomatoes
ing6	inst3	1 (14.25 ounce) can fat-free, less-sodium chicken broth
ing7	inst3	1 (15 ounce) can no-salt-added black beans
ing8	inst3	1 (15 ounce) can no salt-added navy beans
ing9	inst3	1 (15 ounce) can no salt-added kidney beans
ing10	inst3	1 cup dry red wine
ing11	inst3	1 bay leaf
ing12	inst3	1 tablespoon Italian herbs
ing13	inst3	1 cup smoked chicken breast, cubed
ing14	inst4	1 cup fresh Italian parsley, chopped
ing15	inst4	1 cup fresh cilantro, chopped
inst0	inst1	Heat oil in a large pot; brown chicken.
inst1	inst2	Remove chicken and set aside.
inst2	inst3	Saute onions until soft, about 5 minutes.
inst3	inst4	Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
inst4	ROOT	Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
#-------------------------------
recipe48	Black Bean Chili
13 7
ing0	inst0	1 tablespoon olive oil
ing1	inst1	1 onion, chopped
ing2	inst1	2 red bell pepper, seeded and chopped
ing3	inst1	1 jalapeno pepper, seeded and minced
ing4	inst1	10 fresh mushrooms, quartered
ing5	inst1	6 roma (plum) tomatoes, diced
ing6	inst1	1 cup fresh corn kernels
ing7	inst2	1 teaspoon ground black pepper
ing8	inst2	1 teaspoon ground cumin
ing9	inst2	1 tablespoon chili powder
ing10	inst3	2 (15 ounce) cans black beans, drained and rinsed
ing11	inst3	1 1/2 cups chicken broth
ing12	inst3	1 teaspoon salt
inst0	inst2	Heat oil in a large saucepan over medium-high heat.
inst1	inst2	Sautee the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent.
inst2	inst3	Season with black pepper, cumin and chili powder.
inst3	inst4	Stir in the black beans, chicken broth and salt.
inst4	inst5	bring to a boil.
inst5	inst6	Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup.
inst6	ROOT	Serve hot by itself or over rice.
#-------------------------------
recipe49	Eggnog Blend
8 5
ing0	inst0	4 cups half-and-half
ing1	inst0	1 cup white sugar
ing2	inst1	11 egg yolks, beaten
ing3	inst3	1 teaspoon vanilla extract
ing4	inst3	2 cups heavy cream
ing5	inst3	2/3 cup dark rum
ing6	inst3	1/2 cup Scotch whiskey
ing7	inst3	1 pint vanilla ice cream
inst0	inst1	In a saucepan over low heat, stir together the half-and-half and sugar.
inst1	inst2	Whisk in egg yolks and cook until light custard forms; do not boil.
inst2	inst3	Remove from heat and cool, then place in refrigerator and chill overnight.
inst3	inst4	Into the chilled mixture, stir in vanilla, cream, dark rum, scotch, and vanilla ice cream.
inst4	ROOT	Serve cold.
#-------------------------------
recipe50	Deep South Fried Chicken
5 8
ing0	inst0	1 cup shortening
ing1	inst1	2 cups all-purpose flour
ing2	inst1	1 teaspoon salt
ing3	inst1	1 teaspoon ground black pepper
ing4	inst2	1 (2 to 3 pound) whole chicken, cut into pieces
inst0	inst3	Heat the shortening in a large, cast iron skillet over medium-high heat.
inst1	inst2	In a brown paper lunch bag, combine the flour, salt, and pepper.
inst2	inst3	Shake two chicken pieces in the bag to coat, and place them in the skillet.
inst3	inst4	Repeat until all of the chicken is coated and in the skillet.
inst4	inst5	Fry the chicken over medium-high heat until all of the pieces have been browned on both sides.
inst5	inst6	Turn the heat to medium-low, cover, and cook for 25 minutes.
inst6	inst7	Remove the lid, and increase heat to medium-high.
inst7	ROOT	Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
#-------------------------------
recipe51	Biriyani
21 14
ing0	inst0	2 1/2 tablespoons olive oil
ing1	inst1	3 tablespoons plain yogurt
ing2	inst1	2 tablespoons distilled white vinegar
ing3	inst2	1 medium onion, sliced
ing4	inst3	2 cloves garlic, crushed
ing5	inst3	1 tablespoon ginger paste
ing6	inst3	2 small green chile peppers
ing7	inst3	2 medium tomatoes, chopped
ing8	inst5	2 tablespoons garam masala
ing9	inst5	1 tablespoon dried mint
ing10	inst5	salt and pepper to taste
ing11	inst5	5 sprigs cilantro
ing12	inst6	1 (3 pound) whole chicken, skin removed and cut into pieces
ing13	inst8	2 quarts water
ing14	inst8	4 cups uncooked basmati rice
ing15	inst9	1 bay leaf
ing16	inst9	4 pods green cardamom
ing17	inst9	1 pod black cardamom
ing18	inst9	1 cinnamon stick
ing19	inst10	salt to taste
ing20	inst13	1/4 teaspoon powdered yellow food coloring
inst0	inst4	Heat the olive oil in a large skillet over medium heat.
inst1	inst4	Mix in the yogurt and vinegar.
inst2	inst4	Place the onion in the skillet, and cook until tender.
inst3	inst4	Mix in the garlic, ginger paste, green chile peppers, and tomatoes.
inst4	inst5	Cook and stir until tomatoes are tender.
inst5	inst6	Season with garam masala, mint, salt, and pepper, and mix in the cilantro.
inst6	inst7	Place the chicken in the skillet.
inst7	inst12	Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.
inst8	inst9	Bring the water and rice to a boil in a large pot.
inst9	inst10	Mix in the bay leaf, green cardamom, black cardamom, and cinnamon.
inst10	inst11	Season with salt to taste.
inst11	inst12	Cover, reduce heat to low, and simmer 20 minutes.
inst12	inst13	In a separate pot, alternate the rice and chicken mixture in layers, topping with rice.
inst13	ROOT	Sprinkle with the food coloring, and mix to serve.
#-------------------------------
recipe52	Cinnamon Sugar Cookies 2
13 8
ing0	inst0	1 cup butter, softened
ing1	inst0	1 cup sugar
ing2	inst0	1 cup confectioners' sugar
ing3	inst0	1 cup vegetable oil
ing4	inst1	2 eggs
ing5	inst1	1 teaspoon vanilla extract
ing6	inst2	4 1/3 cups all-purpose flour
ing7	inst2	1 teaspoon salt
ing8	inst2	1 teaspoon baking soda
ing9	inst2	1 teaspoon ground cinnamon
ing10	inst2	1 teaspoon cream of tartar
ing11	inst3	1 cup finely chopped pecans
ing12	inst6	Colored sugar (optional)
inst0	inst1	In a large mixing bowl, cream the butter, sugars and oil.
inst1	inst2	Add eggs and vanilla; mix well.
inst2	inst3	Add flour, salt, baking soda, cinnamon and cream of tartar.
inst3	inst4	Stir in the pecans if desired.
inst4	inst5	Roll into 1-in.
inst5	inst6	Place on greased baking sheets; flatten with the bottom of a glass dipped in sugar.
inst6	inst7	Sprinkle with colored sugar if desired.
inst7	ROOT	Bake at 375 degrees F for 10-12 minutes.
#-------------------------------
recipe53	Banana Orange Bars
13 7
ing0	inst0	2 cups mashed ripe bananas
ing1	inst0	1 2/3 cups sugar
ing2	inst0	1 cup vegetable oil
ing3	inst0	4 eggs
ing4	inst1	2 cups all-purpose flour
ing5	inst1	2 teaspoons ground cinnamon
ing6	inst1	2 teaspoons baking powder
ing7	inst1	1 teaspoon baking soda
ing8	inst1	1 teaspoon salt
ing9	inst2	1/4 cup butter or margarine, softened
ing10	inst2	3 cups confectioners' sugar
ing11	inst2	1/4 cup orange juice
ing12	inst2	1/2 teaspoon grated orange peel
inst0	inst2	In a mixing bowl, beat bananas, sugar, oil and eggs until well blended.
inst1	inst2	Combine dry ingredients; fold into the banana mixture until well mixed.
inst2	inst3	Spread over bars.
inst3	inst4	Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
inst4	inst5	Bake at 350 degrees F for 25-30 minutes; cool.
inst5	inst6	For frosting, cream butter and sugar in a mixing bowl.
inst6	ROOT	Add orange juice and peel and beat until smooth.
#-------------------------------
recipe54	Buttermilk Shake
5 3
ing0	inst0	1 pint vanilla ice cream
ing1	inst0	1 cup buttermilk
ing2	inst0	1 teaspoon grated lemon peel
ing3	inst0	1/2 teaspoon vanilla extract
ing4	inst0	1 drop lemon extract
inst0	inst1	Place all ingredients in a blender container.
inst1	inst2	Cover and process on high until smooth.
inst2	ROOT	Pour into glasses.
#-------------------------------
recipe55	Grandmas Gingersnaps
10 8
ing0	inst1	3/4 cup margarine
ing1	inst1	1 cup white sugar
ing2	inst2	1 egg
ing3	inst2	1/4 cup molasses
ing4	inst3	2 cups all-purpose flour
ing5	inst3	1 tablespoon ground ginger
ing6	inst3	1 teaspoon ground cinnamon
ing7	inst3	2 teaspoons baking soda
ing8	inst3	1/2 teaspoon salt
ing9	inst4	1/2 cup white sugar for decoration
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	In a medium bowl, cream together the margarine and 1 cup white sugar until smooth.
inst2	inst3	Beat in the egg and molasses until well blended.
inst3	inst4	Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough.
inst4	inst5	Roll dough into 1 inch balls and roll the balls in the remaining sugar.
inst5	inst6	Place cookies 2 inches apart onto ungreased cookie sheets.
inst6	inst7	Bake for 8 to 10 minutes in the preheated oven.
inst7	ROOT	Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
#-------------------------------
recipe56	Asian Turkey Burgers
8 4
ing0	inst0	1 egg white
ing1	inst0	1 tablespoon soy sauce
ing2	inst0	1/2 cup dry bread crumbs
ing3	inst0	1 tablespoon finely chopped onion
ing4	inst0	1 garlic clove, minced
ing5	inst0	1/4 teaspoon ground ginger
ing6	inst0	1/8 teaspoon pepper
ing7	inst1	12 ounces ground turkey
inst0	inst1	In a bowl, combine the first seven ingredients.
inst1	inst2	Crumble turkey over mixture and mix just until combined.
inst2	inst3	Shape into four patties.
inst3	ROOT	Cook in a nonstick skillet coated with nonstick cooking spray until no longer pink.
#-------------------------------
recipe57	Apple Cranberry Crisp 2
10 7
ing0	inst1	2 pounds Granny Smith apples - peeled, cored and thinly sliced
ing1	inst1	3/4 cup cranberries
ing2	inst1	1/4 cup white sugar
ing3	inst1	3 teaspoons ground cinnamon
ing4	inst1	1 teaspoon ground nutmeg
ing5	inst3	1/3 cup quick-cooking oats
ing6	inst3	1/3 cup all-purpose flour
ing7	inst3	1/2 cup packed light brown sugar
ing8	inst4	1/4 cup butter, cut into pieces
ing9	inst5	1/2 cup chopped pecans
inst0	inst1	Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
inst1	inst2	In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg.
inst2	inst5	Place evenly into baking dish.
inst3	inst4	In the same bowl, combine oats, flour and brown sugar.
inst4	inst5	With a fork, mix in butter until crumbly.
inst5	inst6	Stir in pecans. Sprinkle over apples.
inst6	ROOT	Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
#-------------------------------
recipe58	Fall Harvest Baked Apples
8 7
ing0	inst1	8 red apples, cored
ing1	inst2	1/4 cup butter
ing2	inst2	1/3 cup maple syrup
ing3	inst2	1/2 teaspoon ground cinnamon
ing4	inst2	1/3 teaspoon ground ginger
ing5	inst2	1/2 lemon, juiced
ing6	inst2	1 teaspoon vanilla extract
ing7		1/3 cup coarsely chopped walnuts (optional)
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst3	Place apples in a 9x13 inch baking dish.
inst2	inst3	In a small saucepan over medium heat, combine butter, maple syrup, cinnamon, ginger, lemon juice and vanilla.
inst3	inst4	Bring to a boil, and drizzle equally over apples.
inst4	inst5	Cover with foil, and bake in preheated oven for 20 minutes.
inst5	inst6	Remove cover, and continue to bake for 10 minutes, or until apples are tender.
inst6	ROOT	Serve warm.
#-------------------------------
recipe59	Fancy Brussels Sprouts
7 4
ing0	inst0	1 cup water
ing1	inst0	1/4 cup minced fresh parsley
ing2	inst0	1 teaspoon sugar
ing3	inst0	1/2 teaspoon salt
ing4	inst1	4 cups Brussels sprouts, halved
ing5	inst3	1 (8 ounce) can water chestnuts, drained and diced
ing6	inst3	1 tablespoon butter or margarine
inst0	inst1	In a saucepan over medium heat, bring water, parsley, sugar and salt to a boil.
inst1	inst2	Add brussels sprouts.
inst2	inst3	Cover and simmer for 6-8 minutes or until tender; drain.
inst3	ROOT	Add water chestnuts and butter; heat through.
#-------------------------------
recipe60	Churros
8 8
ing0	inst0	1 cup water
ing1	inst0	2 1/2 tablespoons white sugar
ing2	inst0	1/2 teaspoon salt
ing3	inst0	2 tablespoons vegetable oil
ing4	inst2	1 cup all-purpose flour
ing5	inst3	2 quarts oil for frying
ing6	inst6	1/2 cup white sugar, or to taste
ing7	inst6	1 teaspoon ground cinnamon
inst0	inst1	In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil.
inst1	inst2	Bring to a boil and remove from heat.
inst2	inst4	Stir in flour until mixture forms a ball.
inst3	inst4	Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C).
inst4	inst5	Pipe strips of dough into hot oil using a pastry bag.
inst5	inst7	Fry until golden; drain on paper towels.
inst6	inst7	Combine 1/2 cup sugar and cinnamon.
inst7	ROOT	Roll drained churros in cinnamon and sugar mixture.
#-------------------------------
recipe61	Easy Fried Eggplant
4 4
ing0	inst0	2 tablespoons canola oil
ing1	inst1	1 large eggplant, peeled and sliced
ing2	inst1	3 eggs, beaten
ing3	inst1	2 cups dry bread crumbs
inst0	inst1	Heat oil in a large skillet over medium-high heat.
inst1	inst2	Dip eggplant slices in egg, then in crumbs, and place in hot oil.
inst2	inst3	Fry 2 to 3 minutes on each side, or until golden brown.
inst3	ROOT	Drain on paper towels.
#-------------------------------
recipe62	Fiery Fish Tacos with Crunchy Corn Salsa
13 7
ing0	inst1	1 cup corn
ing1	inst1	1/2 cup diced red onion
ing2	inst1	1 cup peeled, chopped jicama
ing3	inst1	1/2 cup diced red bell pepper
ing4	inst1	1 cup fresh cilantro leaves, finely chopped
ing5	inst2	1 lime, zested and juiced
ing6	inst6	2 tablespoons sour cream
ing7	inst3	2 tablespoons cayenne pepper
ing8	inst3	1 tablespoon ground black pepper
ing9	inst3	2 tablespoons salt
ing10	inst4	6 (4 ounce) fillets tilapia
ing11	inst4	2 tablespoons olive oil
ing12	inst6	12 corn tortillas, warmed
inst0	inst1	Preheat grill for high heat.
inst1	inst2	In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro.
inst2	inst6	Stir in lime juice and zest.
inst3	inst4	In a small bowl, combine cayenne pepper, ground black pepper, and salt.
inst4	inst5	Brush each fillet with olive oil, and sprinkle with spices.
inst5	inst6	Arrange fillets on grill grate, and cook for 3 minutes per side.
inst6	ROOT	For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
#-------------------------------
recipe63	Best Macaroni Salad
9 6
ing0	inst0	1 (16 ounce) package macaroni
ing1	inst1	1/2 cup mayonnaise
ing2	inst2	1 cup cucumber - peeled, seeded and chopped
ing3	inst2	1 tablespoon dried minced onion
ing4	inst2	1 cup diced ham
ing5	inst2	1 cup shredded Cheddar cheese
ing6	inst4	3 tablespoons olive oil
ing7	inst4	3 tablespoons white wine vinegar
ing8		salt and pepper to taste
inst0	inst1	In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
inst1	inst2	In a large bowl, combine the pasta, mayonnaise and mix well.
inst2	inst3	Stir in cucumber, onion, ham and cheese.
inst3	inst4	Mix well.
inst4	inst5	Drizzle oil and vinegar over top and toss.
inst5	ROOT	Refrigerate for at least 4 hours.
#-------------------------------
recipe64	Early Morning Oven Roasted New Potatoes
4 7
ing0	inst3	1 1/2 pounds new potatoes, cut into wedges
ing1	inst1	4 tablespoons butter
ing2	inst2	2 teaspoons fresh rosemary
ing3	inst2	salt and pepper to taste
inst0	inst1	Preheat oven to 450 degrees F (230 degrees C).
inst1	inst2	In a hot skillet, melt the butter.
inst2	inst3	Stir in rosemary, salt and pepper.
inst3	inst4	Coat potatoes evenly with the melted butter.
inst4	inst5	Arrange the potatoes in a single layer on a baking pan.
inst5	inst6	Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes.
inst6	ROOT	Toss them occasionally to ensure that they brown on all sides.
#-------------------------------
recipe65	Beet and Pear Puree
7 9
ing0	inst1	8 medium beets
ing1	inst3	1 pound unsalted butter
ing2	inst4	1 1/2 cups minced Vidalia onions
ing3	inst4	4 Bosc pears - peeled, cored and minced
ing4	inst4	2 tablespoons white sugar
ing5	inst4	1/2 cup cranberry vinegar
ing6	inst7	1 teaspoon salt
inst0	inst1	Preheat oven to 400 degrees F (200 degrees C).
inst1	inst2	Wash beets, and place in a roasting pan.
inst2	inst5	Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
inst3	inst4	Melt butter in a large skillet over medium heat.
inst4	inst6	Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
inst5	inst7	When the beets are cool enough to handle, peel and coursely chop.
inst6	inst7	Puree onion mixture in a food processor with metal blade.
inst7	inst8	Add salt and 1/2 of the beets; pulse 4 to 5 times.
inst8	ROOT	Add remaining beets, and pulse 2 to 3 times.
#-------------------------------
recipe66	Crab Cake Sauce
7 2
ing0	inst0	1 cup sour cream
ing1	inst0	1 cup mayonnaise
ing2	inst0	1/2 cup cottage cheese
ing3	inst0	1/3 cup hot salsa
ing4	inst0	1/4 teaspoon cayenne pepper
ing5	inst0	1 tablespoon lemon juice
ing6	inst0	1/2 cup plain yogurt
inst0	inst1	Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth.
inst1	ROOT	Chill before serving.
#-------------------------------
recipe67	Easy Bake Oven Cookie Mix
5 10
ing0	inst0	1 1/2 cups quick-cooking oats
ing1	inst0	3/4 cup all-purpose flour
ing2	inst0	1/4 teaspoon baking soda
ing3	inst0	3/4 cup packed brown sugar
ing4	inst1	1/2 cup shortening
inst0	inst1	In a medium bowl, stir together the oats, flour, baking soda and brown sugar.
inst1	inst2	Cut in the shortening until the mixture resembles cornmeal.
inst2	inst3	There should be no lumps of shortening left.
inst3	inst4	Measure 1/2 cup of the mixture into re-sealable bags or containers for storage.
inst4	inst5	Label and date each bag.
inst5	inst6	To make the cookies, empty one package of the mix into a bowl.
inst6	inst7	Stir in 2 teaspoons of water, 1 tablespoon of raisins and 1 tablespoon of mini semisweet chocolate chips.
inst7	inst8	Mix well and shape teaspoonfuls of dough into small balls.
inst8	inst9	Place balls on an ungreased cookie sheet and flatten with the buttered bottom of a glass dipped in sugar.
inst9	ROOT	Follow you oven's instructions for baking.
#-------------------------------
recipe68	Garlic Chicken Stir Fry
14 8
ing0	inst0	2 tablespoons peanut oil
ing1	inst1	6 cloves garlic, minced
ing2	inst1	1 teaspoon grated fresh ginger
ing3	inst1	1 bunch green onions, chopped
ing4	inst1	1 teaspoon salt
ing5	inst3	1 pound boneless skinless chicken breasts, cut into strips
ing6		2 onions, thinly sliced
ing7		1 cup sliced cabbage
ing8		1 red bell pepper, thinly sliced
ing9		2 cups sugar snap peas
ing10	inst4	1 cup chicken broth
ing11	inst5	2 tablespoons soy sauce
ing12	inst5	2 tablespoons white sugar
ing13	inst5	2 tablespoons cornstarch
inst0	inst1	Heat peanut oil in a wok or large skillet.
inst1	inst2	When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt.
inst2	inst3	Stir fry until onion becomes translucent, about 2 minutes.
inst3	inst6	Add chicken and stir until opaque, about 3 minutes.
inst4	inst5	Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
inst5	inst6	In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch.
inst6	inst7	Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce.
inst7	ROOT	Serve immediately, over hot rice if desired.
#-------------------------------
recipe69	Chili For Two
7 3
ing0	inst0	1/4 pound ground beef
ing1	inst0	1/4 cup chopped onion
ing2	inst0	1 garlic clove, minced
ing3	inst1	1 (15.5 ounce) can chili beans, undrained
ing4	inst1	1 (14.5 ounce) can diced tomatoes, undrained
ing5	inst1	1 1/2 teaspoons chili powder
ing6	inst1	1/2 teaspoon ground cumin
inst0	inst1	In a saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
inst1	inst2	Stir in the remaining ingredients; bring to a boil.
inst2	ROOT	Reduce heat; cover and simmer for 10-15 minutes or until heated through.
#-------------------------------
recipe70	Alisons Slow Cooker Vegetable Beef Soup
10 5
ing0	inst0	1 1/2 pounds cubed beef stew meat
ing1	inst1	2 cups water
ing2	inst2	1 small onion, chopped
ing3	inst2	1 (28 ounce) can crushed tomatoes
ing4	inst2	1 (16 ounce) package frozen mixed vegetables
ing5	inst2	2 potatoes, peeled and cubed
ing6	inst3	10 cubes beef bouillon, crumbled
ing7	inst3	2 teaspoons ground black pepper
ing8	inst3	1 tablespoon salt
ing9	inst3	1 tablespoon dried basil
inst0	inst1	Place beef in a slow cooker.
inst1	inst2	Pour in water.
inst2	inst3	Stir in onion, tomatoes, mixed vegetables and potatoes.
inst3	inst4	Season with bouillon, pepper, salt and basil.
inst4	ROOT	Cook on low 8 hours.
#-------------------------------
recipe71	Easy Pot Roast
7 7
ing0	inst1	4 pounds boneless chuck roast
ing1	inst2	2 cups water
ing2	inst2	1 (1 ounce) package dry onion and mushroom soup mix
ing3	inst2	1 tablespoon Worcestershire sauce
ing4	inst3	3 potatoes, peeled and chopped
ing5	inst3	2 stalks celery, chopped
ing6	inst3	2 carrots, chopped
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Score roast on top and sides, and place in a medium sized oven bag.
inst2	inst3	Combine water, soup mix, and Worcestershire sauce; pour over roast.
inst3	inst4	Arrange vegetables around meat.
inst4	inst5	Place oven bag on a roasting pan.
inst5	inst6	Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C).
inst6	ROOT	Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.
#-------------------------------
recipe72	Classic Peanut Butter Cookies
9 9
ing0	inst0	1 cup unsalted butter
ing1	inst0	1 cup crunchy peanut butter
ing2	inst0	1 cup white sugar
ing3	inst0	1 cup packed brown sugar
ing4	inst1	2 eggs
ing5	inst2	2 1/2 cups all-purpose flour
ing6	inst2	1 teaspoon baking powder
ing7	inst2	1/2 teaspoon salt
ing8	inst2	1 1/2 teaspoons baking soda
inst0	inst1	Cream together butter, peanut butter and sugars.
inst1	inst3	Beat in eggs.
inst2	inst3	In a separate bowl, sift together flour, baking powder, baking soda, and salt.
inst3	inst4	Stir into batter.
inst4	inst5	Put batter in refrigerator for 1 hour.
inst5	inst6	Roll into 1 inch balls and put on baking sheets.
inst6	inst7	Flatten each ball with a fork, making a criss-cross pattern.
inst7	inst8	Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
inst8	ROOT	Do not over-bake.
#-------------------------------
recipe73	Chicken Vegetable Stew
10 6
ing0	inst0	4 skinless, boneless chicken breast halves, cut into bite size pieces
ing1	inst0	1 onion, chopped
ing2	inst0	1/2 pound baby carrots
ing3	inst0	4 potatoes
ing4	inst1	1/2 teaspoon salt
ing5	inst1	1/4 teaspoon ground turmeric
ing6	inst2	3 tablespoons tomato paste
ing7	inst2	1/2 cup water
ing8	inst3	1/4 teaspoon garlic powder (optional)
ing9	inst3	1/2 teaspoon ground black pepper (optional)
inst0	inst1	In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes.
inst1	inst2	Add the salt and turmeric.
inst2	inst3	Dissolve the tomato paste in water and add.
inst3	inst4	If desired, add garlic powder and ground black pepper to season.
inst4	inst5	Cook for 1 to 1 1/2 hours on medium low heat.
inst5	ROOT	Serve.
#-------------------------------
recipe74	Eggplant Mixed Grill
14 5
ing0	inst0	2 tablespoons olive oil
ing1	inst0	2 tablespoons chopped fresh parsley
ing2	inst0	2 tablespoons chopped fresh oregano
ing3	inst0	2 tablespoons chopped fresh basil
ing4	inst0	1 tablespoon balsamic vinegar
ing5	inst0	1 teaspoon kosher salt
ing6	inst0	1/2 teaspoon black pepper
ing7	inst0	6 cloves garlic, minced
ing8	inst1	1 red onion, cut into wedges
ing9	inst1	18 spears fresh asparagus, trimmed
ing10	inst1	12 crimini mushrooms, stems removed
ing11	inst1	1 (1 pound) eggplant, sliced into 1/4 inch rounds
ing12	inst1	1 red bell pepper, cut into wedges
ing13	inst1	1 yellow bell pepper, cut into wedges
inst0	inst1	In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic.
inst1	inst2	Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag.
inst2	inst4	Seal, and marinate 2 hours in the refrigerator, turning occasionally Preheat the grill for high heat.
inst3	inst4	Lightly oil the grill grate.
inst4	ROOT	Grill the vegetables 6 minutes on each side, until tender.
#-------------------------------
recipe75	Fresh Apple Cake
14 8
ing0	inst2	1 1/2 cups vegetable oil
ing1	inst2	2 cups white sugar
ing2	inst2	3 eggs, beaten
ing3	inst2	2 teaspoons vanilla extract
ing4	inst3	3 cups all-purpose flour
ing5	inst3	1 teaspoon baking soda
ing6	inst3	1 teaspoon salt
ing7	inst3	1/2 teaspoon ground cinnamon
ing8	inst3	1/2 teaspoon ground nutmeg
ing9	inst4	2 1/2 cups apples - peeled, cored and diced
ing10	inst4	1 cup chopped walnuts
ing11	inst4	1 cup raisins (optional)
ing12	inst6	1 (16 ounce) container cream cheese frosting
ing13	inst7	1/4 cup finely chopped walnuts
inst0	inst1	Preheat oven to 325 degrees F (165 degrees C).
inst1	inst2	Grease one 10 inch tube pan.
inst2	inst4	Beat together the oil, eggs, vanilla and sugar.
inst3	inst4	Sift together the flour, baking soda, salt, cinnamon and nutmeg.
inst4	inst5	Add to egg mixture; stir in apples, nuts and raisins.
inst5	inst6	Pour into prepared pan and bake at 325 degrees F (165 degrees C) for 1 1/2 hrs or until a cake tester inserted in the center comes out clean.
inst6	inst7	Cool and frost with cream cheese icing.
inst7	ROOT	Sprinkle top with 1/4 cup fine chopped nuts.
#-------------------------------
recipe76	Eggplant and Pepper Parmesan Sandwiches
7 9
ing0	inst1	1 eggplant, seeded and cut lengthwise into 1/4 inch slices
ing1	inst1	1 red bell pepper, sliced into thin strips
ing2	inst1	salt and pepper to taste
ing3	inst3	1 French baguette
ing4	inst4	2 ounces soft goat cheese
ing5	inst4	1/4 cup tapenade (olive spread)
ing6	inst5	1/4 cup grated Parmesan cheese
inst0	inst1	Preheat the oven broiler.
inst1	inst2	Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper.
inst2	inst5	Broil 5 to 10 minutes, until tender and slightly browned.
inst3	inst4	Cut baguette in half lengthwise.
inst4	inst5	Spread bottom half with goat cheese, followed by tapenade.
inst5	inst6	Layer with eggplant and red pepper, then sprinkle with Parmesan cheese.
inst6	inst7	Cover with top half of baguette.
inst7	inst8	Cut into 4 pieces.
inst8	ROOT	Serve hot or cold.
#-------------------------------
recipe77	Chicken Tortellini Soup With Zucchini and Tomatoes
7 5
ing0	inst0	1 recipe Fast Chicken Soup Base
ing1	inst2	1 (9 ounce) package refrigerated small cheese tortellini
ing2	inst2	1 (14.5 ounce) can diced tomatoes
ing3	inst2	2 medium zucchini, diced
ing4	inst2	1 teaspoon dried basil
ing5	inst3	1/2 cup chopped fresh parsley
ing6	inst4	Salt and freshly ground black pepper
inst0	inst1	Prepare Fast Chicken Soup Base.
inst1	inst2	Bring to a simmer.
inst2	inst3	Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
inst3	inst4	Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
inst4	ROOT	Final touch: Add salt and pepper, to taste.
#-------------------------------
recipe78	Chicken Fried Chops 2
8 6
ing0	inst0	1/2 cup all-purpose flour
ing1	inst0	2 teaspoons salt
ing2	inst0	1 1/2 teaspoons ground mustard
ing3	inst0	1/2 teaspoon garlic powder
ing4	inst0	6 pork loin chops (3/4 inch thick), trimmed
ing5	inst1	2 tablespoons vegetable oil
ing6	inst3	1 (10.75 ounce) can condensed cream of chicken soup, undiluted
ing7	inst3	1/3 cup water
inst0	inst1	In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops.
inst1	inst2	In a skillet, brown the chops on both sides in oil.
inst2	inst3	Place in a slow cooker.
inst3	inst4	Combine soup and water; pour over chops.
inst4	inst5	Cover and cook on low for 6-8 hours or until meat is tender.
inst5	ROOT	If desired, thicken pan juices and serve with the pork chops.
#-------------------------------
recipe79	Black Bean and Corn Quesadillas
10 8
ing0	inst0	2 teaspoons olive oil
ing1	inst1	3 tablespoons finely chopped onion
ing2	inst2	1 (15.5 ounce) can black beans, drained and rinsed
ing3	inst2	1 (10 ounce) can whole kernel corn, drained
ing4	inst2	1 tablespoon brown sugar
ing5	inst2	1/4 cup salsa
ing6	inst2	1/4 teaspoon red pepper flakes
ing7	inst4	2 tablespoons butter, divided
ing8	inst5	8 (8 inch) flour tortillas
ing9	inst5	1 1/2 cups shredded Monterey Jack cheese, divided
inst0	inst1	Heat oil in a large saucepan over medium heat.
inst1	inst2	Stir in onion, and cook until softened, about 2 minutes.
inst2	inst3	Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well.
inst3	inst5	Cook until heated through, about 3 minutes.
inst4	inst5	Melt 2 teaspoons of the butter in a large skillet over medium heat.
inst5	inst6	Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture.
inst6	inst7	Place another tortilla on top, cook until golden, then flip and cook on the other side.
inst7	ROOT	Repeat with remaining tortillas and filling.
#-------------------------------
recipe80	Crab Quiche
10 8
ing0	inst1	1 (9 inch) deep dish frozen pie crust
ing1	inst3	4 eggs
ing2	inst3	1 cup heavy cream
ing3	inst3	1/2 teaspoon salt
ing4	inst3	1/2 teaspoon black pepper
ing5	inst3	3 dashes hot pepper sauce (e.g. Tabasco), or to taste
ing6	inst4	1 cup shredded Monterey Jack cheese
ing7	inst4	1/4 cup grated Parmesan cheese
ing8	inst4	1 (8 ounce) package imitation crabmeat, flaked
ing9	inst4	1 green onion, chopped
inst0	inst1	Preheat the oven to 350 degrees F (175 degrees C).
inst1	inst2	Bake the pie crust for about 10 minutes, until just starting to brown.
inst2	inst5	Remove from the oven, and allow to cool.
inst3	inst4	In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce.
inst4	inst5	Stir in shredded cheese, onion and imitation crab.
inst5	inst6	Pour into the pie shell.
inst6	inst7	Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed.
inst7	ROOT	Leave quiche in the oven for an additional 20 to 30 minutes until firm.
#-------------------------------
recipe81	Crab and Lobster Stuffed Mushrooms
8 7
ing0	inst1	3/4 cup melted butter, divided
ing1	inst2	1 pound fresh mushrooms, stems removed
ing2	inst3	1 cup crushed seasoned croutons
ing3	inst3	1 cup shredded mozzarella cheese
ing4	inst3	1 (6 ounce) can crabmeat, drained
ing5	inst3	1 pound lobster tail, cleaned and chopped
ing6	inst3	3 tablespoons minced garlic
ing7	inst6	1/4 cup shredded mozzarella cheese (optional)
inst0	inst1	Preheat the oven to 375 degrees F (190 degrees C).
inst1	inst3	Brush a large baking sheet with about 1/4 cup of melted butter.
inst2	inst4	Arrange mushroom caps in a single layer over the baking sheet.
inst3	inst4	In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic.
inst4	inst5	Spoon into mushroom caps where the stems used to be.
inst5	inst6	Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top.
inst6	ROOT	Sprinkle with additional cheese if desired, and serve hot!
#-------------------------------
recipe82	Crabby Cliffs Mushroom Puffs
8 11
ing0	inst1	2 tablespoons olive oil
ing1	inst2	3 cups fresh chopped mushrooms
ing2	inst2	2 green onions, chopped
ing3	inst2	1 clove garlic, crushed
ing4	inst2	1/2 teaspoon ground cayenne pepper
ing5	inst5	4 ounces cream cheese, softened
ing6	inst5	1 (6 ounce) can crabmeat, drained and flaked
ing7	inst6	1 (17.5 ounce) package frozen puff pastry sheets, thawed
inst0	inst1	Preheat oven to 400 degrees F (200 degrees C).
inst1	inst2	Heat the olive oil in a medium saucepan over medium heat.
inst2	inst3	Stir in the mushrooms, green onions, garlic and cayenne pepper.
inst3	inst5	Cook 10 minutes, or until tender.
inst4	inst5	Transfer the mushroom mixture to a medium bowl.
inst5	inst8	Blend in the cream cheese and crabmeat.
inst6	inst7	On a lightly floured flat surface, roll each pastry sheet into a 12x12 inch square.
inst7	inst8	Cut each sheet into nine 4x4 inch squares.
inst8	inst9	Place 1 tablespoon of the mushroom mixture onto each pastry square.
inst9	inst10	Fold the squares by bringing the corners to the center, creating an X. Place the squares on a medium baking sheet.
inst10	ROOT	Bake 20 minutes in the preheated oven, or until golden brown.
#-------------------------------
recipe83	Frosted Shortbread
8 10
ing0	inst0	1 cup butter (no substitutes), softened
ing1	inst0	1 cup packed brown sugar
ing2	inst1	1 egg yolk
ing3	inst1	1 teaspoon vanilla extract
ing4	inst2	2 cups all-purpose flour
ing5	inst2	1/4 teaspoon salt
ing6	inst5	4 (1.55 ounce) bars milk chocolate candy bar, broken into rectangles
ing7	inst7	1/2 cup chopped walnuts
inst0	inst1	In a mixing bowl, cream butter and brown sugar.
inst1	inst2	Add egg yolk and vanilla; mix well.
inst2	inst3	Combine flour and salt; add to creamed mixture.
inst3	inst4	Press into a greased 15-in.
inst4	inst5	Bake at 350 degrees F for 15-18 minutes or until golden brown.
inst5	inst6	Immediately place candy bar pieces over crust.
inst6	inst7	Let stand for 1 minute or until softened; spread chocolate evenly.
inst7	inst8	Sprinkle with walnuts.
inst8	inst9	Cool.
inst9	ROOT	Cut into squares.
#-------------------------------
recipe84	Dads Best Burgers
10 5
ing0	inst0	1 (3 ounce) package cream cheese, softened
ing1	inst0	1 egg
ing2	inst0	1 medium onion, finely chopped
ing3	inst0	1/2 cup dry bread crumbs
ing4	inst0	1 1/2 teaspoons dried parsley flakes
ing5	inst0	1/2 teaspoon seasoned salt
ing6	inst0	1/4 teaspoon pepper
ing7	inst1	1 pound ground beef
ing8	inst1	1 pound bulk pork sausage
ing9	inst4	8 hamburger buns, split
inst0	inst1	In a bowl, combine the first seven ingredients.
inst1	inst2	Crumble beef and sausage over mixture; mix well.
inst2	inst3	Shape into eight patties.
inst3	inst4	Grill, uncovered, over medium-hot heat for 4-6 minutes on each side or until no longer pink.
inst4	ROOT	Serve on buns.
#-------------------------------
recipe85	Apple Butter V
5 9
ing0	inst0	6 pounds tart apples, cored and sliced
ing1	inst1	6 cups apple cider
ing2	inst5	3 cups white sugar
ing3	inst5	2 teaspoons ground cinnamon
ing4	inst5	1 teaspoon ground cloves
inst0	inst1	Place the apples in a Dutch oven.
inst1	inst2	Pour in the cider.
inst2	inst3	Bring to a boil and cook on medium heat 30 minutes, or until soft.
inst3	inst4	Press the softened mixture through a food mill.
inst4	inst5	Continue cooking at a medium boil for 30 minutes, stirring occasionally.
inst5	inst6	Mix in the sugar, cinnamon and cloves.
inst6	inst7	Continue cooking over low heat until the sugar dissolves, stirring frequently.
inst7	inst8	Cook until the desired thickness has been attained.
inst8	ROOT	Refrigerate the finished apple butter in sterile containers.
#-------------------------------
recipe86	Garlic Crab Artichoke Dip
6 4
ing0	inst1	1 cup mayonnaise
ing1	inst1	8 ounces sour cream
ing2	inst1	1 (1 ounce) package garlic and mushroom soup mix
ing3	inst1	1 (14 ounce) can artichoke hearts, drained and chopped
ing4	inst1	1 cup shredded Swiss cheese
ing5	inst1	1 (6 ounce) can crab meat, drained
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	In a 1-1/2 quart casserole dish, combine mayonnaise, sour cream, soup mix, artichoke hearts, cheese and crab meat.
inst2	inst3	Bake uncovered for 30 minutes.
inst3	ROOT	Serve immediately.
#-------------------------------
recipe87	Cabin Hash
7 4
ing0	inst0	12 medium potatoes - peeled, cooked and cubed
ing1	inst0	3 cups cubed fully cooked ham
ing2	inst0	1/2 cup chopped onion
ing3	inst0	1/2 cup butter or margarine
ing4	inst1	1 (10 ounce) package frozen chopped broccoli, thawed
ing5	inst2	salt and pepper to taste
ing6		Sour cream
inst0	inst1	In a large skillet, cook potatoes, ham and onion in butter, stirring frequently, until potatoes are lightly browned.
inst1	inst2	Add broccoli; heat through.
inst2	inst3	Season with salt and pepper.
inst3	ROOT	Serve with sour cream if desired.
#-------------------------------
recipe88	Chocolate Madeleines
10 10
ing0	inst2	1/4 cup sifted all-purpose flour
ing1	inst2	1/4 cup unsweetened cocoa powder
ing2	inst2	1/2 teaspoon baking powder
ing3	inst2	1 pinch salt
ing4	inst3	2 ounces butter
ing5	inst3	1/2 teaspoon vanilla extract
ing6	inst3	1/4 cup white sugar
ing7	inst4	1 egg
ing8	inst4	2 egg yolks
ing9	inst9	1/3 cup confectioners' sugar for decoration
inst0	inst1	Preheat oven to 375 degrees F (190 degrees C).
inst1	inst2	Butter one Madeleine pan.
inst2	inst5	Sift the flour, cocoa, baking powder and salt together.
inst3	inst4	Cream the butter with the vanilla and the sugar.
inst4	inst5	Add the egg and egg yolks, beating to mix.
inst5	inst6	Stir in the dry ingredients until just combined only, do not over mix.
inst6	inst7	Place rounded teaspoon of batter into the prepared Madeleine shell forms.
inst7	inst8	Bake at 375 degrees F (190 degrees C) for 12 minutes.
inst8	inst9	Remove from oven and immediately invert onto a wire rack to cool.
inst9	ROOT	Once cool sprinkle with confectioners' sugar, if desired.
#-------------------------------
recipe89	Drunken Fruit Salsa
6 2
ing0	inst0	1 medium mango, peeled and finely diced
ing1	inst0	3/4 cup chopped fresh strawberries
ing2	inst0	1 kiwi, peeled and finely diced
ing3	inst0	1 jalapeno pepper, seeded and finely chopped
ing4	inst0	2 tablespoons chopped fresh mint
ing5	inst0	1/4 cup rum
inst0	inst1	Stir together mango, strawberries, kiwi, jalapeno, mint, and rum in a glass bowl.
inst1	ROOT	Refrigerate for 1 to 3 hours, stirring once or twice.
#-------------------------------
recipe90	Chicken Marsala with Portobello Mushrooms
10 15
ing0	inst1	3/4 cup butter, divided
ing1	inst1	2 tablespoons vegetable oil, divided
ing2	inst2	4 portobello mushroom caps, sliced
ing3	inst5	1 clove garlic, chopped
ing4	inst5	3/4 cup all-purpose flour, divided
ing5	inst6	1 (14.5 ounce) can beef broth
ing6	inst6	1/2 cup dry Marsala wine
ing7	inst7	kosher salt and ground black pepper to taste
ing8	inst7	1 tablespoon browning sauce
ing9	inst11	6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Melt 1/2 cup butter and heat 1 tablespoon vegetable oil in a skillet over medium heat.
inst2	inst3	Cook and stir the mushroom slices in the skillet until tender.
inst3	inst4	Remove from heat, cover to keep warm, and set aside.
inst4	inst5	Melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat.
inst5	inst6	Cook and stir the garlic until tender, then gradually whisk in the flour.
inst6	inst7	Increase heat to high, and pour in the beef broth and Marsala wine.
inst7	inst8	Season with kosher salt and pepper, and whisk in the browning sauce.
inst8	inst9	Bring to a boil, and reduce heat to low.
inst9	inst10	Mix in the mushrooms, reserving remaining butter and oil in the skillet.
inst10	inst11	Cover saucepan, remove from heat, and set aside.
inst11	inst12	Season chicken with salt and pepper, and dredge in the remaining flour.
inst12	inst13	Cook the chicken 2 minutes per side, until browned.
inst13	inst14	Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
inst14	ROOT	Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
#-------------------------------
recipe91	Garlic Butter
7 2
ing0	inst0	1 cup butter, softened
ing1	inst0	1 tablespoon minced garlic
ing2	inst0	1/4 cup grated Parmesan cheese
ing3	inst1	1 tablespoon garlic salt
ing4	inst1	1 teaspoon Italian seasoning
ing5	inst1	1/2 teaspoon ground black pepper
ing6	inst1	1/4 teaspoon ground paprika
inst0	inst1	In a small bowl, combine softened butter, minced garlic and parmesan cheese.
inst1	ROOT	Season with garlic salt, Italian seasoning, pepper and paprika.
#-------------------------------
recipe92	Cinnamon Rolls I
14 14
ing0	inst0	1 cup warm water (110 degrees F)
ing1	inst0	1 egg
ing2	inst0	3 cups bread flour
ing3	inst0	1/4 cup white sugar
ing4	inst0	3 tablespoons instant powdered milk
ing5	inst0	1 1/2 teaspoons salt
ing6	inst0	5 tablespoons butter, softened
ing7	inst0	1 teaspoon instant yeast
ing8	inst2	1/3 cup butter
ing9	inst3	1/2 cup vanilla ice cream
ing10	inst9	1/2 cup brown sugar
ing11	inst8	1/2 cup butter, softened (for spreading)
ing12	inst8	1 tablespoon ground cinnamon
ing13	inst3	1/2 cup brown sugar
inst0	inst1	Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer.
inst1	inst6	Select DOUGH setting, and turn machine on.
inst2	inst3	Meanwhile; in a small saucepan, melt 1/3 cup butter.
inst3	inst4	Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes.
inst4	inst11	Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.
inst5	inst6	Preheat oven to 350 degrees F (175 degrees C).
inst6	inst7	When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface.
inst7	inst8	Pat dough into a rectangle.
inst8	inst9	Spread with softened butter and sprinkle lightly with cinnamon.
inst9	inst10	Crumble 1/2 cup brown sugar over the top.
inst10	inst11	Roll up, and seal edge.
inst11	inst12	Cut into 12 rolls, and place in prepared pan of caramel.
inst12	inst13	Allow to rise until doubled in size, about 45 minutes.
inst13	ROOT	Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.
#-------------------------------
recipe93	Brandy Flamed Peppercorn Steak
12 12
ing0	inst0	3 tablespoons crushed black peppercorns
ing1	inst0	2 (8 ounce) beef top sirloin steaks
ing2	inst1	1 tablespoon lemon pepper
ing3	inst1	1 teaspoon salt
ing4	inst2	5 tablespoons butter
ing5	inst3	2 cloves garlic, minced
ing6	inst3	1/2 cup red wine
ing7	inst6	3 tablespoons brandy
ing8	inst8	1/4 cup chopped green onions
ing9	inst8	1 shallot, chopped
ing10	inst8	1/2 cup heavy cream
ing11	inst11	1 teaspoon white sugar (optional)
inst0	inst1	Press crushed peppercorns into both sides of each steak.
inst1	inst4	Sprinkle with lemon pepper, and salt.
inst2	inst3	Melt butter in a large skillet over medium-high heat.
inst3	inst4	Stir in garlic and wine, and cook for 1 minute.
inst4	inst6	Arrange steaks in pan, and cook for 5 to 10 minutes per side, or until desired doneness.
inst5	inst6	Reduce heat to low.
inst6	inst7	Pour brandy onto steaks, and carefully light with a match.
inst7	inst8	Let the flames burn off.
inst8	inst9	Sprinkle green onion and shallot around the steaks, and circle the steaks with cream.
inst9	inst10	Cook, stirring sauce, until hot.
inst10	inst11	Transfer steaks to plates.
inst11	ROOT	Stir sugar into sauce, and then spoon over meat.
#-------------------------------
recipe94	Blackened Tuna
4 5
ing0	inst0	1 1/2 pounds fresh tuna steaks, 1 inch thick
ing1	inst0	2 tablespoons Cajun seasoning
ing2	inst1	2 tablespoons olive oil
ing3	inst1	2 tablespoons butter
inst0	inst2	Generously coat tuna with Cajun seasoning.
inst1	inst2	Heat oil and butter in a large skillet over high heat.
inst2	inst3	When oil is nearly smoking, place steaks in pan.
inst3	inst4	Cook on one side for 3 to 4 minutes, or until blackened.
inst4	ROOT	Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.
#-------------------------------
recipe95	Figs with Goat Cheese Pecans and Bacon
4 6
ing0	inst1	6 figs, halved
ing1	inst1	6 ounces goat cheese
ing2	inst2	1/2 cup toasted, chopped pecans
ing3	inst3	3 slices bacon, cut in half
inst0	inst1	Preheat the broiler.
inst1	inst2	Stuff fig halves with goat cheese.
inst2	inst3	Press pecans into the cheese.
inst3	inst4	Wrap each stuffed fig half with half a slice of bacon, securing with toothpicks.
inst4	inst5	Arrange on a medium baking sheet.
inst5	ROOT	Broil 5 minutes, or until bacon is evenly brown and crisp and goat cheese is bubbly and lightly browned.
#-------------------------------
recipe96	Cucumber Sandwiches
4 5
ing0	inst0	1 (8 ounce) package cream cheese spread
ing1	inst0	2 teaspoons ranch salad dressing mix
ing2	inst1	12 slices pumpernickel rye bread
ing3	inst2	2 medium cucumbers
inst0	inst1	In a bowl, combine cream cheese and dressing mix.
inst1	inst2	Spread on one side of each slice of bread.
inst2	inst3	Peel cucumbers if desired thinly slice and place on six slices of bread.
inst3	inst4	Top with remaining bread.
inst4	ROOT	Serve immediately.
#-------------------------------
recipe97	Chicken Pot Pie II
14 23
ing0	inst0	1 1/2 pounds skinless, boneless chicken breast meat
ing1	inst0	1 cup chicken broth
ing2	inst0	1/2 teaspoon salt
ing3	inst0	1/4 teaspoon ground black pepper
ing4	inst6	1 1/2 cups milk
ing5	inst8	3 tablespoons butter
ing6	inst9	1 onion, chopped
ing7	inst9	1 cup chopped celery
ing8	inst11	1/3 cup all-purpose flour
ing9	inst14	2 cups frozen mixed vegetables, thawed
ing10	inst14	1 tablespoon chopped fresh parsley
ing11	inst14	1/2 teaspoon dried thyme
ing12	inst17	1 (9 inch) pastry for a 9 inch single crust pie
ing13	inst21	1 egg, lightly beaten
inst0	inst1	In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper.
inst1	inst2	Bring to a boil and reduce heat to low.
inst2	inst3	Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
inst3	inst4	Remove the chicken and let cool.
inst4	inst5	Pour the remaining chicken broth mixture into a measuring cup.
inst5	inst6	Let stand; spoon off fat.
inst6	inst7	Add enough milk to the broth mixture to equal 2 1/2 cups.
inst7	inst12	Cut chicken into 1/2 inch pieces.
inst8	inst9	In the same pan, melt butter or margarine over medium heat.
inst9	inst10	Add the onion and celery.
inst10	inst11	Saute, stirring, for 3 minutes.
inst11	inst12	Stir in flour until well blended.
inst12	inst13	Gradually stir in broth mixture.
inst13	inst14	Simmer, stirring constantly, until the sauce thickens and boils.
inst14	inst15	Add the chicken, vegetables, parsley and thyme.
inst15	inst19	Pour mixture into a 1 1/2 quart deep casserole dish.
inst16	inst17	Preheat oven to 400 degrees F (200 degrees C).
inst17	inst18	Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface.
inst18	inst19	Cut slits in the pastry for venting air.
inst19	inst20	Place pastry on top of casserole.
inst20	inst21	Roll edges and cut away extra pastry; flute edges by pinching together.
inst21	inst22	Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling.
inst22	ROOT	Let cool for 10 minutes and serve.
#-------------------------------
recipe98	Corn Bread Sloppy Joes
10 8
ing0	inst0	1 (8.5 ounce) package corn bread/muffin mix
ing1	inst0	1 egg
ing2	inst0	1/3 cup milk
ing3	inst1	2 pounds ground beef
ing4	inst1	1/2 cup chopped onion
ing5	inst2	1 (26 ounce) jar meatless spaghetti sauce
ing6	inst2	1 cup frozen corn
ing7	inst2	1 (4 ounce) can chopped green chilies, drained
ing8	inst2	2 (1.3 ounce) envelopes sloppy joe mix
ing9	inst5	1 cup shredded Cheddar cheese
inst0	inst6	Prepare and bake corn bread according to package directions, using the egg and milk.
inst1	inst2	Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
inst2	inst3	Stir in the spaghetti sauce, corn, chilies and sloppy joe mix.
inst3	inst4	Bring to a boil.
inst4	inst5	Reduce heat; simmer, uncovered, for 10 minutes.
inst5	inst7	Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted.
inst6	inst7	Cut corn bread into six pieces; cut each piece in half.
inst7	ROOT	Top with sloppy joe mixture.
#-------------------------------
recipe99	Fresh Cranberry Spiced Tea
9 6
ing0	inst0	1 pound fresh or frozen cranberries
ing1	inst0	3 quarts cold water
ing2	inst3	2 cups orange juice
ing3	inst3	2 1/8 cups pineapple juice
ing4	inst3	1/4 cup lemon juice
ing5	inst3	2 cups white sugar, or to taste
ing6	inst5	1 (3 inch) cinnamon stick
ing7	inst5	1 teaspoon whole cloves
ing8	inst5	1/2 teaspoon whole allspice berries
inst0	inst1	Place the cranberries and water into a large pot.
inst1	inst2	Bring to a boil and cook just until the berries pop, about 5 minutes.
inst2	inst3	Remove from the heat and let stand at room temperature until cold, several hours.
inst3	inst4	Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice and sugar into the liquid.
inst4	inst5	Add the cinnamon stick, whole cloves and allspice berries.
inst5	ROOT	Bring to a low boil.
#-------------------------------
recipe100	Fruit Dip 2
4 3
ing0	inst0	8 ounces cream cheese
ing1	inst0	1/2 cup marshmallow creme
ing2	inst0	2 cups frozen whipped topping, thawed
ing3	inst1	1/4 cup unsweetened pineapple juice
inst0	inst1	Blend together the cream cheese, marshmallow cream and thawed topping.
inst1	inst2	Add enough pineapple juice to make it dipping consistency.
inst2	ROOT	Chill for 1 hour.
#-------------------------------
recipe101	Canadian Cedar Planked Salmon
7 10
ing0	inst0	24x8x1 inch untreated cedar plank
ing1	inst6	6 (4 ounce) fillets salmon
ing2	inst6	1/2 cup extra virgin olive oil
ing3	inst8	1 large red onion, chopped
ing4	inst8	1 lemon, sliced
ing5	inst8	1/2 tablespoon black peppercorns, crushed
ing6	inst0	Submerge untreated cedar plank in water.
inst0	inst1	Submerge untreated cedar plank in water.
inst1	inst3	Soak approximately 12 hours, or overnight.
inst2	inst3	Preheat an outdoor grill for high heat.
inst3	inst4	Place prepared plank on the grill, and sprinkle with coarse salt.
inst4	inst5	Cover grill and heat plank 2 to 3 minutes, until dry.
inst5	inst7	Adjust grill temperature for medium heat.
inst6	inst7	Rub salmon filets with olive oil.
inst7	inst8	Arrange on the plank.
inst8	inst9	Top salmon with red onion, lemon slices and black peppercorns.
inst9	ROOT	Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.
#-------------------------------
recipe102	Bacon Wrapped Hotdogs
3 4
ing0	inst0	10 hot dogs, cut into thirds
ing1	inst0	15 slices bacon, cut in half
ing2	inst3	1/2 cup packed brown sugar
inst0	inst1	Wrap 1/2 slice of bacon around each piece of hot dog.
inst1	inst2	Secure the bacon with a toothpick.
inst2	inst3	Place hot dogs into a slow cooker on low heat.
inst3	ROOT	Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.
#-------------------------------
recipe103	Grandmas Carrot Cake
15 14
ing0	inst2	2 cups all-purpose flour
ing1	inst2	2 teaspoons baking soda
ing2	inst2	1 teaspoon ground cinnamon
ing3	inst4	2 cups white sugar
ing4	inst4	1 cup vegetable oil
ing5	inst5	3 eggs
ing6		1 teaspoon vanilla extract
ing7	inst7	1 cup chopped walnuts
ing8	inst7	1 (15 ounce) can crushed pineapple, drained
ing9	inst7	2 cups carrots, grated
ing10	inst7	1 cup flaked coconut
ing11	inst11	1/2 cup butter
ing12	inst11	1 cup white sugar
ing13	inst11	1/2 cup buttermilk
ing14	inst5	1 teaspoon vanilla extract
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Grease a 9x13 inch pan.
inst2	inst3	Sift together the flour, baking soda and cinnamon.
inst3	inst6	Set aside.
inst4	inst5	In a large bowl, combine the sugar and oil until blended.
inst5	inst6	Beat in the eggs one at a time, then stir in the vanilla.
inst6	inst7	Stir in the flour mixture just until incorporated.
inst7	inst8	Fold in the pineapple, carrots, coconut and walnuts.
inst8	inst9	Pour batter into prepared pan.
inst9	inst10	Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
inst10	inst13	While still warm, poke holes in the cake with a fork.
inst11	inst12	For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla.
inst12	inst13	Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes.
inst13	ROOT	Pour glaze over warm cake, then allow to cool completely.
#-------------------------------
recipe104	Bacon Wrapped Smokies
3 7
ing0	inst1	1 pound sliced bacon, cut into thirds
ing1	inst2	1 (14 ounce) package beef cocktail wieners
ing2	inst4	3/4 cup brown sugar, or to taste
inst0	inst1	Preheat the oven to 325 degrees F (165 degrees C).
inst1	inst2	Refrigerate 2/3 of the bacon until needed.
inst2	inst4	Wrap each cocktail wiener with a piece of bacon and secure with a toothpick.
inst3	inst4	Place on a large baking sheet.
inst4	inst5	Sprinkle brown sugar generously over all.
inst5	inst6	Bake for 40 minutes in the preheated oven, until the sugar is bubbly.
inst6	ROOT	To serve, place the wieners in a slow cooker and keep on the low setting.
#-------------------------------
recipe105	Chai Butter Cookies
8 9
ing0	inst0	1 cup unsalted butter
ing1	inst0	1 cup chai tea mix
ing2	inst0	1 1/3 cups white sugar
ing3	inst1	2 eggs
ing4	inst2	3 1/2 cups all-purpose flour
ing5	inst2	1 tablespoon baking powder
ing6	inst2	2 teaspoons salt
ing7		1/2 cup white sugar for decoration
inst0	inst1	In a large bowl, cream together the butter, 1 1/3 cups sugar, and chai tea mix until light and fluffy.
inst1	inst2	Beat in the eggs one at a time, mixing well after each.
inst2	inst3	Combine the flour, baking powder, and salt; blend into the creamed mixture until all of the dry has been absorbed.
inst3	inst5	Cover the dough, and refrigerate for 1 hour.
inst4	inst5	Preheat the oven to 400 degrees F (200 degrees C).
inst5	inst6	Roll the cookie dough into walnut sized balls, and roll the balls in sugar.
inst6	inst7	Place the cookies onto greased cookie sheets about 3 inches apart, and flatten slightly using the tines of a fork.
inst7	inst8	Bake for 10 to 12 minutes in the preheated oven, just until the edges begin to brown.
inst8	ROOT	Remove from cookie sheets to cool on wire racks.
#-------------------------------
recipe106	Festive Shortbread Logs
7 11
ing0	inst0	1 cup butter, softened
ing1	inst0	1/2 cup confectioners' sugar
ing2	inst1	1 teaspoon vanilla extract
ing3	inst2	2 cups all-purpose flour
ing4	inst8	1 1/2 cups semisweet chocolate chips
ing5	inst8	4 teaspoons shortening
ing6	inst10	3/4 cup ground walnuts
inst0	inst1	In a mixing bowl, cream butter and confectioners' sugar.
inst1	inst2	Add vanilla.
inst2	inst3	Gradually add flour; mix well.
inst3	inst5	With lightly floured hands, shape tablespoonfuls into 2-in.
inst4	inst5	Place 2 in.
inst5	inst6	apart on ungreased baking sheets.
inst6	inst7	Bake at 350 degrees F for 9-11 minutes or until edges and bottom are lightly browned.
inst7	inst9	Cool for 2-3 minutes before removing to wire racks.
inst8	inst9	In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth.
inst9	inst10	Drizzle chocolate over half of the cookies.
inst10	ROOT	Dip one end of remaining cookies into chocolate, then sprinkle with walnuts.
#-------------------------------
recipe107	Broccoli Chicken Roli
10 11
ing0	inst0	2 cups chopped, cooked chicken meat
ing1	inst0	2 cups fresh chopped broccoli
ing2	inst0	1/2 cup chopped onion
ing3	inst0	1/2 cup chopped green bell pepper
ing4	inst0	1 1/2 cups shredded Cheddar cheese
ing5	inst0	1/2 cup mayonnaise
ing6	inst0	2 tablespoons Dijon-style prepared mustard
ing7	inst0	salt and pepper to taste
ing8	inst0	1 tablespoon minced garlic
ing9	inst5	1 (8 ounce) package refrigerated crescent rolls
inst0	inst1	In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic.
inst1	inst6	Mix all together.
inst2	inst3	Preheat oven to 400 degrees F (200 degrees C).
inst3	inst4	Cover a cookie sheet with aluminum foil.
inst4	inst5	Place a glass upside down in the center of the cookie sheet.
inst5	inst6	Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun.
inst6	inst7	Spoon some of the chicken mixture onto the thick part of each crescent roll.
inst7	inst8	Fold the pointy end of each roll over the top of the mixture and tuck in the middle.
inst8	inst9	Remove glass from cookie sheet.
inst9	inst10	Arrangement of rolls will now look like a fluted tube cake.
inst10	ROOT	Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.
#-------------------------------
recipe108	Baked Fake Steak with Gravy
12 17
ing0	inst0	3 pounds ground beef
ing1	inst0	17 saltine crackers, finely crushed
ing2	inst0	1/2 cup milk
ing3	inst1	1 1/2 teaspoons garlic powder
ing4	inst1	1 1/2 teaspoons onion powder
ing5	inst1	1/4 teaspoon ground black pepper
ing6	inst1	1 pinch salt, or to taste
ing7	inst6	1/2 cup all-purpose flour
ing8	inst9	1 tablespoon vegetable oil
ing9	inst12	1 1/2 cups water
ing10	inst12	1 (10.75 ounce) can  condensed beef and mushroom soup
ing11	inst12	1 (.75 ounce) packet dry brown gravy mix
inst0	inst1	In a large bowl, mix together the ground beef, saltine crackers and milk.
inst1	inst3	Season with garlic powder, onion powder, salt and pepper, and mix until well blended.
inst2	inst3	Line a 10x15 inch jellyroll pan with waxed paper.
inst3	inst4	Press the beef mixture firmly into the pan.
inst4	inst6	Cover with plastic wrap, and refrigerate 8 to 10 hours, or overnight.
inst5	inst6	Preheat the oven to 350 degrees F (175 degrees C).
inst6	inst7	Remove plastic wrap from meat, and rub flour over the top side of the beef.
inst7	inst8	Flip out of the pan onto waxed paper, and rub flour on the other side as well.
inst8	inst10	Cut into pieces (I use a pizza cutter).
inst9	inst10	Heat oil in a large heavy skillet over medium-high heat.
inst10	inst11	Fry the meat until browned on each side, turning only once.
inst11	inst13	Remove to a 9x13 inch baking dish.
inst12	inst13	In a medium bowl, mix together the water, condensed soup, and gravy mix.
inst13	inst14	Pour over the meat in the dish.
inst14	inst15	Cover the dish loosely with aluminum foil.
inst15	inst16	Bake for 1 hour in the preheated oven.
inst16	ROOT	Serve fake steak and gravy with potatoes, rice, or noodles.
#-------------------------------
recipe109	Feta Chicken Salad
9 5
ing0	inst0	3 cups diced cooked chicken
ing1	inst0	2 large stalks  celery, diced
ing2	inst3	1 red bell pepper, seeded and diced
ing3	inst0	1/2 red onion, diced
ing4	inst1	6 tablespoons mayonnaise
ing5	inst1	6 tablespoons sour cream
ing6	inst1	1 (4 ounce) package feta cheese, crumbled
ing7	inst1	2 teaspoons dried dill weed
ing8	inst3	1 pinch salt and pepper to taste
inst0	inst2	In a serving bowl, mix together the chicken, celery, and red onion.
inst1	inst2	In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill.
inst2	inst3	Pour over the chicken mixture, and stir to blend.
inst3	inst4	Taste, and season with salt and pepper as needed.
inst4	ROOT	Serve immediately, or refrigerate until serving.
#-------------------------------
recipe110	Babis Bean Salad
14 10
ing0	inst0	1 1/2 cups dried black-eyed peas, soaked overnight
ing1	inst5	1/3 cup chopped celery, with leaves
ing2	inst5	1 1/2 cups shredded carrot
ing3	inst5	3/4 cup chopped fresh parsley
ing4	inst5	1/2 cup chopped white onion
ing5	inst5	1/8 cup chopped fresh mint
ing6	inst6	1/4 cup olive oil
ing7	inst6	2 oranges, juiced
ing8	inst6	1/2 lemon, juiced
ing9	inst6	1 garlic clove, pressed
ing10	inst6	1/2 teaspoon ground coriander
ing11	inst6	1/2 teaspoon salt
ing12	inst6	1/8 teaspoon freshly ground black pepper
ing13	inst6	1 teaspoon brown sugar
inst0	inst1	Place the beans in a saucepan with enough water to cover them by one inch.
inst1	inst2	Bring beans to a slow boil.
inst2	inst3	Reduce heat to low, and simmer until tender but not mushy (about 35 minutes).
inst3	inst4	Set aside to cool.
inst4	inst5	When the beans have cooled, place them in a large bowl.
inst5	inst9	Add the celery, carrots, parsley, white onion, and mint; toss to blend.
inst6	inst7	For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds.
inst7	inst8	Transfer to a small saucepan, and simmer over low heat for five minutes.
inst8	inst9	Remove from heat, and cool.
inst9	ROOT	Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.
#-------------------------------
recipe111	Caramel Shortbread Squares
8 14
ing0	inst1	2/3 cup butter, softened
ing1	inst1	1/4 cup white sugar
ing2	inst1	1 1/4 cups all-purpose flour
ing3	inst4	1/2 cup butter
ing4	inst4	1/2 cup packed light brown sugar
ing5	inst4	2 tablespoons light corn syrup
ing6	inst4	1/2 cup sweetened condensed milk
ing7	inst10	1 1/4 cups milk chocolate chips
inst0	inst1	Preheat oven to 350 degrees F (175 C).
inst1	inst2	In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and 1 1/4 cup flour until evenly crumbly.
inst2	inst3	Press into 9" square baking pan.
inst3	inst8	Bake for 20 minutes.
inst4	inst5	In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk.
inst5	inst6	Bring to a boil.
inst6	inst7	Continue to boil for 5 minutes.
inst7	inst8	Remove from heat and beat vigorously with a wooden spoon for about 3 minutes.
inst8	inst9	Pour over baked crust (warm or cool).
inst9	inst10	Cool until it begins to firm.
inst10	inst11	Melt chocolate and pour over caramel layer.
inst11	inst12	Cover the layer completely.
inst12	inst13	Chill.
inst13	ROOT	Cut into squares (about 48 - small because it is rich).
#-------------------------------
recipe112	Easy Pavlova
7 17
ing0	inst3	4 egg whites
ing1	inst4	1 1/4 cups white sugar
ing2	inst8	1 teaspoon vanilla extract
ing3	inst8	1 teaspoon lemon juice
ing4	inst8	2 teaspoons cornstarch
ing5	inst15	1 pint heavy cream
ing6	inst16	6 kiwi, peeled and sliced
inst0	inst1	Preheat oven to 300 degrees F (150 degrees C).
inst1	inst2	Line a baking sheet with parchment paper.
inst2	inst3	Draw a 9 inch circle on the parchment paper.
inst3	inst4	In a large bowl, beat egg whites until stiff but not dry.
inst4	inst5	Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition.
inst5	inst6	Beat until thick and glossy.
inst6	inst7	Overbeaten egg whites lose volume and deflate when folded into other ingredients.
inst7	inst8	Be absolutely sure not a particle of grease or egg yolk gets into the whites.
inst8	inst9	Gently fold in vanilla extract, lemon juice and cornstarch.
inst9	inst10	Spoon mixture inside the circle drawn on the parchment paper.
inst10	inst11	Working from the center, spread mixture toward the outside edge, building edge slightly.
inst11	inst12	This should leave a slight depression in the center.
inst12	inst13	Bake for 1 hour.
inst13	inst14	Cool on a wire rack.
inst14	inst15	Remove the paper, and place meringue on a flat serving plate.
inst15	inst16	Fill the center of the meringue with whipped cream, sweetened if desired.
inst16	ROOT	Top whipped cream with kiwifruit slices.
#-------------------------------
recipe113	Cheesy Cheddar Potato Boats
5 6
ing0	inst1	4 medium baked potatoes, quartered lengthwise
ing1	inst1	1/3 cup Hidden Valley Original Ranch Salad Dressing
ing2	inst3	1 cup shredded Cheddar cheese
ing3	inst5	Sliced green onions (optional)
ing4	inst5	Bacon pieces (optional)
inst0	inst1	Preheat oven to 375 degrees F.
inst1	inst2	Scoop the potato out of skins; coat inside of skins with Ranch.
inst2	inst3	Place back into skins.
inst3	inst4	Sprinkle with cheese.
inst4	inst5	Bake for 10 minutes or until cheese is melted.
inst5	ROOT	Garnish with green onions and/or bacon bits, if desired.
#-------------------------------
recipe114	Chocolate Covered Banana Pie
10 14
ing0	inst0	3 cups crushed vanilla wafers
ing1	inst0	1/2 cup chopped pecans
ing2	inst0	2/3 cup butter, melted
ing3	inst4	2 cups semisweet chocolate chips
ing4	inst4	4 cups milk
ing5	inst4	4 1/2 cups miniature marshmallows
ing6	inst9	2 (3.5 ounce) packages instant vanilla pudding mix
ing7	inst10	1 cup frozen whipped topping, thawed
ing8	inst8	2 large bananas, sliced
ing9	inst12	1 (1.5 ounce) bar milk chocolate candy
inst0	inst1	Combine crushed cookie crumbs, pecans, and butter or margarine.
inst1	inst2	Press into a 9 x 13 inch pan.
inst2	inst3	Bake at 375 degrees F (190 degrees C) for 5 minutes.
inst3	inst6	Cool.
inst4	inst5	Combine chocolate chips, 1 cup milk, and 2 cups marshmallows in a sauce pan.
inst5	inst6	Stir over low heat until melted.
inst6	inst7	Pour over cooled crust.
inst7	inst8	Chill for 1 hour.
inst8	inst9	Arrange banana slices over chilled chocolate layer.
inst9	inst10	Prepare pudding mix as directed on box except use only 3 cups of milk.
inst10	inst11	Fold in nondairy whipped topping and remaining marshmallows.
inst11	inst12	Pour pudding mixture over bananas.
inst12	inst13	Grate chocolate bar over the top.
inst13	ROOT	Chill for 2 to 3 hours before serving.
#-------------------------------
recipe115	Chocolate Cream Dessert
7 12
ing0	inst0	1/4 cup cold margarine
ing1	inst0	1 cup all-purpose flour
ing2	inst4	1 (8 ounce) package light cream cheese, softened
ing3	inst4	2 tablespoons heat-stable granular sugar substitute
ing4	inst5	1 (8 ounce) container reduced-fat frozen whipped topping, thawed, divided
ing5	inst7	1 1/2 cups cold skim milk
ing6	inst7	1 (1.4 ounce) package instant  sugar-free chocolate pudding mix
inst0	inst1	In a bowl, cut margarine into flour until crumbly.
inst1	inst2	Press into an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
inst2	inst3	Bake at 350 degrees F for 15-18 minutes or until lightly browned.
inst3	inst6	Cool completely.
inst4	inst5	In a mixing bowl, beat cream cheese and sweetener until smooth.
inst5	inst6	Fold in half of the whipped topping.
inst6	inst10	Carefully spread over the crust.
inst7	inst8	In a mixing bowl, combine milk and pudding mix.
inst8	inst9	Beat on low speed for 2 minutes.
inst9	inst10	Let stand for 2-3 minutes.
inst10	inst11	Spread over the cream cheese.
inst11	ROOT	Top with the remaining whipped topping.
#-------------------------------
recipe116	Date Nut Bars
10 6
ing0	inst0	2 cups sugar
ing1	inst0	2 cups all-purpose flour
ing2	inst0	2 teaspoons baking powder
ing3	inst0	1/4 teaspoon salt
ing4	inst0	2 cups chopped dates
ing5	inst0	2 cups chopped walnuts or pecans
ing6	inst1	4 eggs, lightly beaten
ing7	inst1	2 tablespoons butter, melted
ing8	inst1	1 teaspoon vanilla extract
ing9	inst5	confectioners' sugar
inst0	inst1	In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts.
inst1	inst2	Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff).
inst2	inst3	Spread in a greased 15-in.
inst3	inst4	Bake at 350 degrees F for 20-25 minutes or until golden brown.
inst4	inst5	Cool bars on a wire rack.
inst5	ROOT	Dust with confectioners' sugar.
#-------------------------------
recipe117	Applesauce Bread I
10 9
ing0	inst4	3 cups all-purpose flour
ing1	inst2	3 eggs
ing2	inst2	2 cups white sugar
ing3	inst2	1 cup vegetable oil
ing4	inst3	2 cups applesauce
ing5	inst5	1 cup raisins (optional)
ing6	inst4	1 teaspoon ground cinnamon
ing7	inst4	1 teaspoon baking soda
ing8	inst4	1/4 teaspoon baking powder
ing9	inst3	1/2 cup sour cream
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Grease and flour two 9 x 5 inch loaf pans.
inst2	inst3	Beat together eggs, sugar, and oil.
inst3	inst4	Blend in applesauce, and then sour cream or buttermilk.
inst4	inst5	Mix in flour, baking powder, soda, and cinnamon.
inst5	inst6	Stir in raisins.
inst6	inst7	Pour batter into prepared pans.
inst7	inst8	Bake for 80 minutes.
inst8	ROOT	Cool on wire racks.
#-------------------------------
recipe118	Fast and Delicious Black Bean Soup
13 10
ing0	inst0	2 tablespoons vegetable oil
ing1	inst1	1 medium onion, chopped
ing2	inst1	1 green bell pepper, chopped
ing3	inst1	1 large carrot, peeled and thinly sliced
ing4	inst1	3 cloves garlic, minced
ing5	inst2	2 (15 ounce) cans black beans
ing6	inst2	1 (14 ounce) can chicken broth
ing7	inst7	2 cups cubed cooked ham
ing8	inst7	1/4 teaspoon cumin
ing9	inst7	1/2 teaspoon salt
ing10	inst7	ground black pepper to taste
ing11	inst9	1 cup shredded Cheddar cheese
ing12	inst9	1 cup sour cream
inst0	inst1	Heat the oil in a large pot over medium heat.
inst1	inst2	Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender.
inst2	inst3	Mix in 1 can black beans and chicken broth.
inst3	inst4	In a blender, puree remaining can of beans until smooth.
inst4	inst5	Mix into the pot.
inst5	inst7	Bring soup to a boil.
inst6	inst7	Reduce heat to low.
inst7	inst8	Mix in ham, cumin, salt, and pepper.
inst8	inst9	Simmer 20 minutes.
inst9	ROOT	Garnish with Cheddar cheese and sour cream to serve.
#-------------------------------
recipe119	Doreens Oriental Swordfish Steaks
6 6
ing0	inst0	3 tablespoons soy sauce
ing1	inst0	1/2 cup vegetable oil
ing2	inst0	2 tablespoons sherry
ing3	inst0	1 teaspoon grated fresh ginger root
ing4	inst0	2 cloves garlic, peeled and minced
ing5	inst2	4 (6 ounce) swordfish steaks
inst0	inst1	In a medium bowl, whisk together soy sauce, vegetable oil, sherry, ginger root and garlic.
inst1	inst2	Fill a large resealable bag with the mixture.
inst2	inst3	Place swordfish steaks into the bag with mixture, and shake to coat.
inst3	inst5	Place bag in the refrigerator, and allow the steaks to marinate at least 4 hours.
inst4	inst5	Preheat an outdoor grill for high heat and lightly oil grate.
inst5	ROOT	Grill swordfish steaks 8 to 10 minutes per side, until the swordfish flakes easily and is opaque in the center.
#-------------------------------
recipe120	Grandmas Gnocchi
5 11
ing0	inst1	6 russet potatoes
ing1	inst5	1 cup all-purpose flour
ing2	inst4	1 egg, lightly beaten
ing3	inst4	1 tablespoon olive oil
ing4	inst3	1 pinch salt
inst0	inst1	Bring a large pot of salted water to a boil.
inst1	inst2	Drop in potatoes and cook until tender but still firm, about 15 minutes.
inst2	inst3	Drain, cool slightly, and peel.
inst3	inst4	Season with salt, then mash potatoes with fork, masher, or in ricer.
inst4	inst5	Place in large bowl, and stir in egg and olive oil.
inst5	inst6	Knead in enough flour to make a soft dough.
inst6	inst7	On a floured surface, roll dough into a long rope.
inst7	inst9	Cut the rope into 1/2-inch pieces.
inst8	inst9	Bring a large pot of lightly salted water to a boil.
inst9	inst10	Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes.
inst10	ROOT	Serve with pasta sauce.
#-------------------------------
recipe121	Crawfish Etouffee III
5 4
ing0	inst0	1 onion, chopped
ing1	inst1	1 (10.75 ounce) can condensed tomato soup
ing2	inst1	1 (10.75 ounce) can condensed cream of mushroom soup
ing3	inst1	1 (10 ounce) can diced tomatoes with green chile peppers
ing4	inst3	1 1/2 pounds crawfish, peeled
inst0	inst1	In a large saucepan on medium heat, saute onion until clear.
inst1	inst2	Add tomato soup, mushroom soup, and canned tomatoes.
inst2	inst3	Simmer for 15 minutes.
inst3	ROOT	Place the crawfish into the pan and simmer for 25 minutes.
#-------------------------------
recipe122	Diegos Special Beef Stew
16 12
ing0	inst0	1 pound cubed beef stew meat
ing1	inst0	1 tablespoon all-purpose flour
ing2	inst2	2 tablespoons olive oil
ing3	inst4	2 teaspoons butter
ing4	inst4	1 medium yellow onion, thinly sliced
ing5	inst6	1/4 cup red wine
ing6	inst7	1 beef bouillon cube
ing7	inst7	1 cup hot water
ing8	inst8	1 large potato, cubed
ing9	inst8	1/2 cup baby carrots
ing10	inst8	1/2 teaspoon rosemary
ing11	inst8	1/2 teaspoon dried thyme
ing12	inst8	1/2 tablespoon garlic powder
ing13	inst8	1/2 teaspoon ground black pepper
ing14	inst9	1/4 cup water
ing15	inst9	2 dashes Worcestershire sauce
inst0	inst1	Place cubed beef and flour in a resealable plastic bag.
inst1	inst2	Seal and shake to evenly coat beef with flour.
inst2	inst3	Heat the oil in a skillet over medium heat, and brown beef on all sides.
inst3	inst5	Transfer to a slow cooker.
inst4	inst5	Melt the butter in the skillet over medium heat, and cook onion until tender.
inst5	inst6	Transfer to the slow cooker with the beef.
inst6	inst7	Pour wine into the skillet to deglaze, then pour wine into slow cooker.
inst7	inst8	Dissolve the beef bouillon cube in 1 cup hot water, and pour into slow cooker.
inst8	inst9	Place potato and carrots in slow cooker, and season with rosemary, thyme, garlic powder, and pepper.
inst9	inst10	Mix in remaining water and Worcestershire sauce.
inst10	inst11	Add more water if needed to cover all ingredients.
inst11	ROOT	Cover slow cooker, and cook stew 7 to 8 hours on Low.
#-------------------------------
recipe123	Chicken Fiesta Salad
9 6
ing0	inst0	2 skinless, boneless chicken breast halves
ing1	inst0	1 (1.27 ounce) packet dry fajita seasoning, divided
ing2	inst1	1 tablespoon vegetable oil
ing3	inst2	1 (15 ounce) can black beans, rinsed and drained
ing4	inst2	1 (11 ounce) can Mexican-style corn
ing5	inst2	1/2 cup salsa
ing6	inst4	1 (10 ounce) package mixed salad greens
ing7	inst4	1 onion, chopped
ing8	inst4	1 tomato, cut into wedges
inst0	inst1	Rub chicken evenly with 1/2 the fajita seasoning.
inst1	inst2	Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
inst2	inst3	In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning.
inst3	inst5	Heat over medium heat until warm.
inst4	inst5	Prepare the salad by tossing the greens, onion and tomato.
inst5	ROOT	Top salad with chicken and dress with the bean and corn mixture.
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recipe124	Garden Potato Salad
13 7
ing0	inst0	6 large potatoes, cooked, peeled and cubed
ing1	inst0	4 hard-cooked eggs, sliced
ing2	inst0	2 celery ribs, sliced
ing3	inst0	6 green onions with tops, sliced
ing4	inst0	6 radishes, sliced
ing5	inst0	1 teaspoon salt
ing6	inst0	1/2 teaspoon pepper
ing7	inst1	3 eggs, beaten
ing8	inst1	1/4 cup vinegar
ing9	inst1	1/4 cup sugar
ing10	inst1	1/2 teaspoon dry mustard
ing11	inst1	1/2 teaspoon salt
ing12	inst4	1 cup mayonnaise or salad dressing
inst0	inst5	In a large bowl, combine potatoes, eggs, celery, green onions, radishes, salt and pepper; set aside.
inst1	inst2	For dressing, combine eggs, vinegar, sugar, dry mustard and salt in a saucepan.
inst2	inst3	Cook and stir over medium heat until thickened.
inst3	inst4	Cool.
inst4	inst5	Stir in mayonnaise; mix well.
inst5	inst6	Pour over potato mixture; toss to coat.
inst6	ROOT	Refrigerate for several hours.
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recipe125	Caribbean Canadian Glazed Chicken
8 11
ing0	inst0	1/2 cup ketchup
ing1	inst0	4 tablespoons unsweetened pineapple juice
ing2	inst0	4 tablespoons molasses
ing3	inst0	2 tablespoons dark rum
ing4	inst0	2 tablespoons prepared Dijon-style mustard
ing5	inst0	2 cloves garlic, chopped
ing6	inst1	salt and pepper to taste
ing7	inst2	8 chicken thighs
inst0	inst1	To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic.
inst1	inst2	Season with salt and pepper to taste and mix well.
inst2	inst3	Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze.
inst3	inst4	Cover dish and refrigerate to marinate for at least 2 hours or overnight.
inst4	inst6	Also, refrigerate remaining glaze.
inst5	inst6	Preheat oven to 375  degrees F (190 degrees C).
inst6	inst7	Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes.
inst7	inst9	Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
inst8	inst9	Preheat oven to broil.
inst9	inst10	Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side.
inst10	ROOT	(Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)